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Follow this recipe from Rayners to make 12 pancakes
Ingredients:
250g Plain Flour
2 tsp Baking Powder
160g Pumpkin Puree
1.5 tsp Cinnamon
Pinch of Salt
2 Eggs (Flax eggs for vegan recipe - combine 2 tbsp milled flax seed and 4 tbsp water in a separate dish and leave for 5 minutes)
250ml Milk (Plant-based if preferred)
125ml Apple Juice
1 tsp Vanilla Extract
2 tbsp Rayner’s Golden Syrup
2 tbsp Vegetable Oil

Method:
1. In a large bowl, whisk the flour, baking powder, cinnamon and salt.
2. Create a well in the mixture and pour in the milk, (flax) egg, vanilla extract, pumpkin puree, apple juice, Rayner’s Golden Syrup and vegetable oil. Stir until a thick but smooth batter is achieved.
3. Add 1 tsp of cooking oil to a frying pan over a medium heat, then pour in 2 tbsp of the pancake batter. Level the pancake out until it is roughly 5mm thick. Cook for 2-3 minutes, or until bubbles start to form on top, then flip and cook for another 2-3 minutes.
4. Repeat this process until you have the desired amount of pancakes, then stack on a plate and drizzle with some extra Golden Syrup!