Combine all the dry ingredient together, then set aside.
Meanwhile, gradually add the whole milk to the pumpkin pure, while whisking it. Once the pumpkin pure and the milk are perfectly mixed, beat in the egg.
Pour the wet ingredient to the dry ingredient gradually, and mix until it forms a thick batter.
Heat up the non-stick pan in a low heat. Then, pour 1/2 cup of the batter. Each side should take approximately 3 – minutes.
Once the bottom part of the pancake starts to have caramel-ish brown color, flip it, and wait until it’s cooked completely. The next pours of the batter should take lesser time to cook than the first batter pour.
When the pancake is done cooking, pour the honey on top of it, then sprinkle with raisins.
