Pumpkin Pancakes

4 qts + 1/2 c all purpose flour

1 c brown sugar

1.5 T baking powder

2.25 t baking soda

2.25 t allspice

2.25 t cinnamom

3.25 t kosher salt

2.25 t fresh ginger

3 c + 3 vol oz milk

2 c pumpkin puree

2 1/2 vol oz olive oil

2 1/2 vol oz cider vinegar

4.5 vol oz cracked eggs

Mix the dry ingredients together, then mix the wet ingredients together.

Softly mix the dry into the wet - with pancake batter you don't want to overmix or the cakes will become tough.

Drop by 3 ounces or so on to a teflon griddle, or some other non-stick surface.  When they start to bubble, turn them over with a spatula.  Cook at a medium temperature so that the middle has a chance to cook through, but that they don't get too brown on the outside.