INGREDIENTS :
1 and 1/2 teaspoons baking powder
1 and 1/4 cups all-purpose flour, sifted
1 and 1/4 cups milk
1 cup pumpkin
1 egg
1 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
3 tablespoons brown sugar
3 tablespoons melted butter
chopped pecans
store-bought caramel sauce or homemade dulce de leche (cooked condensed milk)
Preparation:
Combine pumpkin, milk, melted butter, egg, and brown sugar in a large pot.
Whisk until well combined, and the mixture is of even consistency.
In a separate pot, combine dry components: flour, baking powder, cinnamon, ginger, nutmeg – mix well to combine.
Add dry components to wet components and whisk until just combined.
Warm up a griddle to medium heat, grease lightly if necessary.
Use 1/4 measuring cup to ladle each pancake on the griddle.
Bake until golden brown, flip to the other side, and cook until golden brown on the other side.
Serve pancakes, drizzled with caramel sauce and topped with chopped pecans.
