Pumpkin Pancakes

• 14 cup all-purpose flour
• 14 cup potato starch
• 3 tablespoons superfine sugar
• 2 teaspoons baking powder
• 14 teaspoon sea salt
• 18 teaspoon baking soda
• 2 tablespoons unsalted butter, melted
• 12 cup milk, warmed
• 1 egg, room temperature
• 14 teaspoon vanilla extract
• 14 cup pureed canned pumpkin

1. mesure the dry ingredients into a large bowl & wisk to combine.
2. add the melted butter & warmed milk in a saucepan & microwave for 30 seconds.
3. run the egg under warm water for 20 seconds,then crack it into a medium size bowl.
4. add the butter & the milk vanilla & pumpkin to the bowl.lightly stir to comine.
5. add the wet ingredients to & wisk until just blended.
6. allow to sit for 3-4 minuites before cooking.
7. heat a large skillet or griddle over medium heat.
8. drop 1-2 tablespoons of canola oil in the pan & distribute it by shaking or with a metal spatula.
9. when you can feel the heat about 3 inches off the pans surface,it's readyfor use.
10. ladle about 1/4 cup of batter onto the pan-it should sizzle when it contacts the hot oil.
11. flip the pancakes when the bubbles appear and pop across their tops 3-4 minuites later.
12. cook the pancakes for about another minute and either serve immediately or transfer to a plate warming in the oven.
13. serve with warmed maple syrup and butter.

flour, potato starch, sugar, baking powder, salt, baking soda, unsalted butter, milk, egg, vanilla, pumpkin

Taken from www.food.com/recipe/pumpkin-pancakes-467189 (may not work)