Ingredients:
For the Batter:
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1 1/2 cups Milk
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1 cup Pumpkin Puree
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1 Egg
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3 Tbsp Brown Sugar
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2 cups Flour
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2 tsp Baking Powder
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1 tsp Baking Soda
For the Spiced Butter:
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1/2 cup Butter, softened
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1 tsp Maple Syrup
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Cranberry Spice White Balsamic Vinegar, to finish
Directions:
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In a bowl, mix together the milk, pumpkin, egg, brown sugar, olive oil, and balsamic vinegar.
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In a separate bowl, combined the flour, baking powder, baking soda, and Maple Orange shaker.
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Combine wet and dry ingredients. Mix just enough to combine.
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Heat a griddle or frying pan over medium low heat with 1 tsp olive oil. Pour 1/4 cup batter into the pan. Flip pancakes once bubbles start to form on top. Cook and additional 2-3 minutes on the second side.
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To make the butter stir together the butter, shaker, maple syrup, and salt.
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Serve butter atop warm pancakes and finish with Cranberry Spice Balsamic.
Recipe Note:
Our Cranberry Spice White Balsamic Vinegar is a seasonal item, if you don't have this on hand try replacing with our Harvest Fig Balsamic Vinegar.
