PUMPKIN PANCAKES WITH SPICED BUTTER & CRANBERRY DRIZZLE
Nothing says fall time quite like pumpkin! This twist to a breakfast classic is moist and bursting with fall flavor. Perfect for Saturday morning breakfast with the kids!
1 1/2 cups Milk
1 cup Pumpkin Puree
3 Tbsp Brown Sugar
2 cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
1 1/2 Tbsp Apple Chai Sugar Shaker
1/2 cup Butter, softened
1 Tbsp Apple Chai Sugar Shaker
1 tsp Maple Syrup
1/8 tsp Vanilla Bean Sea Salt
Cranberry Spice White Balsamic Vinegar, to finish
For the Batter
For the Spiced Butter
In a bowl, mix together the milk, pumpkin, egg, brown sugar, olive oil, and balsamic vinegar.
In a separate bowl, combined the flour, baking powder, baking soda, and Apple Chai Sugar Shaker.
Combine wet and dry ingredients. Mix just enough to combine.
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.
To make the butter stir together the butter, Apple Chai Sugar Shaker, maple syrup, and Vanilla Bean Salt.
Serve butter atop warm pancakes and finish with Cranberry Spice Balsamic.