Pumpkin Pancakes Name: Nathalie Alcantara Base: Fort Drum Recipe: 2 cups all-purpose flour 2 tablespoons brown sugar 1 tablespoon white sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup pumpkin puree 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice 1 egg 1 1/2 cups milk 2 tablespoons vegetable oil 2 tablespoons lemon juice 2 teaspoons grated lemon zest 1 teaspoon vegetable oil 1.Combine flour, brown sugar, white sugar, baking powder, baking soda, and salt in a large mixing bowl, and whisk together for two minutes to aerate. 2.In a separate bowl, combine pumpkin puree, cinnamon, ginger, allspice, egg, milk, 2 tablespoons of vegetable oil, lemon juice, and lemon zest. Mix in the flour mixture, and stir just until moistened. (Do not overmix.) 3.Coat skillet with 1 teaspoon vegetable oil over medium heat. 4.Pour batter into skillet 1/4 cup at a time, and cook the pancakes until golden brown, about 3 minutes on each side.