Halloween Pancakes

Directions

1. In a big bowl, combine 2 cups all-purpose flour, 2.5 tbsp white sugar, 1 tbsp baking powder, 2 tsp pumpkin spice (or cinnamon), 1.5 tsp kosher salt, and 1.5 tsp baking soda. Use a food scale to weigh this dry mixture, then split it into two equal portions.
2. In another bowl, whisk together 1.5 cups whole milk (room temperature), 3 tbsp apple cider vinegar, 2 large eggs (room temp), 3 tbsp melted unsalted butter (cooled), and 1 tbsp vanilla extract. Weigh this wet mixture and divide it into two equal halves.
3. Stir 1/2 tsp orange gel food coloring into one half of the wet mix until bright orange. Add 1/2 tsp black gel food coloring to the other half to create a black base. Then combine each colored wet mix with one portion of dry mixture, producing an orange batter and a black batter.
4. Gently fold each batter with a rubber spatula just until combined. A few lumps are fine—they help make the pancakes fluffy. Avoid overmixing! Let the batter rest for a few minutes before cooking.
5. Lightly grease a hot griddle or skillet with a small amount of butter. For each pancake, pour about 1/4 cup of batter onto the cooking surface, leaving space between them for flipping.
6. Cook until the bottoms are golden and bubbles appear on top, then flip and cook for another minute or so until golden brown. Re-grease the pan with butter between batches.
7. Serve warm with butter and maple syrup or our 'bloody' raspberry syrup. If you like, tint maple syrup with food coloring.
8. Keep leftovers in an airtight container in the refrigerator for up to 4 days. For best texture, avoid adding butter or syrup before storing. Reheat in the microwave or on the stove.