1. Pre-heat a non-stick pan on medium-high heat. 2. Whisk the sifted flour, chai and salt together in a bowl. 3. Add the pumpkin puree, milk and egg. Mix well. Add small amounts of extra milk if the mixture is too dry until the consistency of the batter is right. 4. Ladle 2-3 scoops of batter into the pan. 5. Flip when bubbles form around the edges.
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