1 ½ cups milk 1 cup pumpkin puree 1 egg 2 tbsp vegetable oil 2 tbsp vinegar 2 cups all-purpose flour 3 tablespoon brown sugar 2 tsp baking powder 1 tsp baking soda 1 tsp ground allspice 1 tsp ground cinnamon ½ tsp ground ginger ½ tsp salt Pecan nuts to taste Butter to taste
For the Grappa Syrup:
1/3 cup caster sugar 2 tbs Grappa
Mix the milk, the pumpkin, the egg, the oil, and the vinegar. Add the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture to combine.
For Grappa caramel, place sugar and 1 1/2 tbs cold water in a small saucepan over low heat until sugar has dissolved. Increase heat to medium-high and boil rapidly, without stirring, for 3-4 minutes until a rich caramel. Remove from heat and plunge the base of the pan into a large bowl of iced water. Add Grappa and another 1/2 tbs of cold water to the caramel. Return the pan to low heat and cook, stirring occasionally, for 5-6 minutes until smooth. Let cool outside the fridge.
Add some oil in a frying pan, and warm up over medium heat. Pour the batter into the frying pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot, garnishing with butter, pecan nuts, and Grappa caramel.