Pumpkin Pancakes W/ Spiced Butter & Cranberry Drizzle

Ingredients:

For the Batter

• 1 ½ cups Milk

• 1 cup Pumpkin Puree

• 1 Egg

• 3 Tbsp Brown Sugar

• 2 Tbsp Vanilla Maple Infused Olive Oil

• 2 Tbsp Cranberry Spice White Balsamic Vinegar

• 2 cups Flour

• 2 tsp Baking Powder

• 1 tsp Baking Soda

• 1 ½ Tbsp Apple Chai Sugar Shaker

  For the Spiced Butter

• ½ 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

Directions

1. In a bowl, mix together the milk, pumpkin, egg, brown sugar, olive oil, and balsamic vinegar.

2. In a separate bowl, combined the flour, baking powder, baking soda, and Apple Chai Sugar Shaker.

3. Combine wet and dry ingredients. Mix just enough to combine.

4. 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.

5. To make the butter stir together the butter, Apple Chai Sugar Shaker, maple syrup, and Vanilla Bean Salt.

6. Serve butter atop warm pancakes and finish with Cranberry Spice Balsamic.

Recipe Note

Our Cranberry Spice White Balsamic Vinegar is a seasonal item! If you don't have this on hand, try replacing with our Harvest Fig Balsamic Vinegar.