Equipment: Digital Scale (preferred), Griddle or Skillet, 2 Medium Mixing Bowls, Measuring Cups and Spoons, Whisk, Spatula, Receiving Plate or Platter (warm it in the oven)

Before You Dive In – Prep: Please read!

• Bring ingredients to room temperature (preferred)
• Melt and cool the butter

Make pancakes!

Step 1: Combine the milk and cider in a small bowl or liquid measuring cup. Set aside.

Step 2: In a large bowl, whisk together the dry ingredients.

Step 3: In a separate bowl, whisk together the wet ingredients: milk and vinegar mixture, egg, pumpkin, melted butter, and vanilla.

Step 4: Pour the wet ingredients into the dry ingredients and thoroughly combine. Allow the batter to sit for a few minutes while the skillet heats.

Step 5: Spray a skillet with non-stick spray or your favorite fat. Heat the skillet on medium low/medium (350 F/177 C). I like to cook my pancakes low and slow to prevent soggy middles, but you may cook them in the way you prefer.

Step 6: When the skillet is ready (drops of water will dance on the surface,) pour about 1/4 cup of batter – or your desired amount if making shapes or minis – per pancake.

Step 7: When the edges start to dry and the bubbles on the surface are popping, your pancakes are ready to flip. Use a spatula, or your very gifted pancake flipping technique, to flip them over.

Step 8: Cook the other side. Your pancakes are done when you gently poke the middle of the surface with your finger and the cake springs back. If your finger leaves a dent, the pancake needs to cook a bit longer.

Step 9: Remove pancakes from the skillet and transfer to a warm receiving platter. Top immediately and enjoy!