Ingredients:
1/2 cup pumpkin purée
1/2 cup sourdough start (active or discard)
1/2 teaspoon salt
1 tablespoon brown sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1 cup whole milk
2 eggs
1 1/4 cup flour
1/4 cup melted butter
Method:
Combine pumpkin, sourdough start, salt, brown sugar, cinnamon, milk and eggs until smooth. Add the flour and whisk again. Add the melted butter and combine. Cook pancakes over medium heat in lots of butter. Serve with more butter and maple syrup!