Pumpkin Pancake

Ingredients 
Serves: 4 

• 250g plain flour
• 2 tablespoons brown sugar
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 200g pumpkin puree

• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1 egg
• 300ml milk
• 2 tablespoons vegetable oil
• 2 teaspoons grated lemon zest
• 1 teaspoon lemon juice

• Directions
  Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

  1. In a bowl combine the flour, brown sugar, sugar, baking powder, baking soda and salt then mix together with a whisk for two minutes. In another bowl, stir together pumpkin puree, cinnamon, ginger, egg, milk, vegetable oil, lemon juice and lemon zest.
  2. Add dry ingredients to the wet and mix well but do not overdo mix. The goal is to create a lumpy batter.
  3. Grease a nonstick frying pan about 12 cm in diameter, put it on the heat and when it is hot pour a ladle of the mixture. Allow cooking until they are covered in bubbles. Then turn and cook the other side.
  4. Serve the pumpkin pancakes still warm dusted with icing sugar or maple syrup.