Instructions

1. Add the apple cider vinegar to the milk, stir, and let it sit for 10 minutes. The milk may curdle slightly, which is normal.
   
2. Meanwhile, coarsely grate the pumpkin.
   
3. In a bowl, beat the egg. Add the milk and vinegar mixture, vanilla extract, and 1 tablespoon of sunflower oil. Mix well.
   
4. Sift the flour into a large bowl. Add the brown sugar, salt, cinnamon, nutmeg, and baking soda. Stir until well combined.
   
5. Gradually pour the wet ingredients into the flour mixture, stirring until you have a smooth batter.
   
6. Gently squeeze the grated pumpkin with your hands to remove excess moisture. Add the squeezed pumpkin to the batter and gently fold it in with a spoon.
   
7. Heat a little sunflower oil in a frying pan, spreading it evenly over the bottom.
   
8. Spoon the batter into the pan, forming pancakes about 1–1.5 cm (1/2 inch) thick. Cook over low heat for 2–3 minutes on each side, until golden brown.
   
9. Serve the pancakes warm, topped with a dusting of powdered sugar, a drizzle of honey, some yogurt, and/or a pinch of cinnamon, as desired.