Pumpkin Pancakes

a good recipe from the united cakes of america cookbook!

• Ready In: 29 mins
• Serves: 9
• Yields: 9 3-inch pancakes

Ingredients

• 1⁄4 cup all-purpose flour
• 1⁄4 cup potato starch
• 3  tablespoons  superfine sugar
• 2  teaspoons baking powder
• 1⁄4 teaspoon sea salt
• 1⁄8 teaspoon baking soda
• 2  tablespoons unsalted butter, melted
• 1⁄2 cup milk, warmed
• 1  egg, room temperature
• 1⁄4 teaspoon vanilla extract
• 1⁄4 cup  pureed canned pumpkin

Directions

1. mesure the dry ingredients into a large bowl & wisk to combine.
2. add the melted butter & warmed milk in a saucepan & microwave for 30 seconds.
3. run the egg under warm water for 20 seconds,then crack it into a medium size bowl.
4. add the butter & the milk vanilla & pumpkin to the bowl.lightly stir to comine.
5. add the wet ingredients to & wisk until just blended.
6. allow to sit for 3-4 minuites before cooking.
7. heat a large skillet or griddle over medium heat.
8. drop 1-2 tablespoons of canola oil in the pan & distribute it by shaking or with a metal spatula.
9. when you can feel the heat about 3 inches off the pans surface,it's readyfor use.
10. ladle about 1/4 cup of batter onto the pan-it should sizzle when it contacts the hot oil.
11. flip the pancakes when the bubbles appear and pop across their tops 3-4 minuites later.
12. cook the pancakes for about another minute and either serve immediately or transfer to a plate warming in the oven.
13. serve with warmed maple syrup and butter.