Recipe By: Chef Gary Nguyen

Ingredients:

• 1 cup Pumpkin Puree
• 1 cup milk
• 1 ea egg
• 2 cup all-purpose flour
• ½  tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp ground allspice
• 1 tsp ground cinnamon
• 1 tsp ground ginger

Instructions:

1. In a mixing bowl, mix together the milk, pumpkin puree, eggs, and oil. 
2. In a separate bowl, combine the flour, baking powder, baking soda, allspice, cinnamon, ginger, and salt. Stir in pumpkin mixture just enough to combine.
3. Lightly oil a Hexclad pan with cooking spray or butter. Bring to medium-low heat.
4. Pour about 1.5 oz the batter. Once edges start to bubble flip. Brown both sides until golden brown. Serve with whipped cream, powdered sugar, maple syrup and enjoy!