Pumpkin Pancakes

Ingredients

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• ¾ cup all-purpose flour
• ¾ cup whole-wheat flour
• 2 tbsp light brown sugar
• 1 tbsp baking powder
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• 2 large eggs
• 1 cup canned plain pumpkin
• 1 cup whole milk
• 2 ripe pears, sliced, to serve
• 2 tbsp vegetable oil
• Butter or oil for the pan

All set! Everything is out. Time to bake.

Method

1. 1Whisk both flours, the brown sugar, baking powder, salt, cinnamon and ginger in a large bowl.
2. 2In a second bowl, whisk the eggs, pumpkin, milk and oil until smooth.
3. 3Pour the wet mix into the dry and stir just until no dry flour shows. A few lumps are fine. Let the batter sit 10 minutes; it thickens a little.
4. 4Heat a griddle or large skillet over medium heat and rub it with a little butter or oil.
5. 5Pour ¼ cup batter for each pancake and spread it slightly with the back of the spoon, since pumpkin batter is thick. Cook about 3 minutes, until bubbles pop and stay open and the edges look dry.
6. 6Flip and cook 2 to 3 minutes more, until the underside is golden and the center springs back when pressed. Keep the first ones warm in a 200 °F oven.
7. 7Serve two per plate with sliced pear on top instead of syrup.