PUMPKIN & CHOCOLATE CHIP PANCAKES
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Brunch
Cuisine: American
Serves: 4-6 people
Ingredients
  • 2 cups flour (280 gr)
  • 2 large eggs
  • 1 Tbs baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • 1½ cup buttermilk
  • ¾ cup pumpkin puree
  • 4 Tbs melted butter
  • 1 Tbs honey
  • 2 tsp vanilla extract
  • ¾ cup dark chocolate chips
  • .
  • To serve
  • mascarpone
  • honey
  • walnut
Instructions
  1. Mix all dry ingredients except the chocolate chips.
  2. Beat the eggs lightly, add in the pumpkin puree, buttermilk, honey, melted butter and vanilla extract.
  3. Pour the wet ingredients into the dry ingredients and mix gently until just combined.
  4. Add in the chocolate chips, cover bowl with plastic wrap and let sit at room temperature for 10 mins.
  5. Melt a knob of butter in a nonstick pan.
  6. Pour about ¼ cup batter into the pan and spread a little trying to form a neat circle. Cook until there are bubbles on the surface then flip and cook the other side for a couple of minutes.
  7. Remove pancakes to a serving dish and continue until you cooked all the batter.
  8. Serve them still warm with a dollop of mascarpone, a drizzle of honey and walnuts.
Notes
Do not overbeat the batter as this will cause the gluten to develop and you'll end up with rubbery pancakes.

You can keep the pancakes in the oven at a very low temperature as you finish cooking the whole lot.

Recipe slightly adapted from www.halfbakedharvest.com
Recipe by HatiBon English at https://www.hatibon.com/blog/2017/02/pumpkin-chocolate-chip-pancakes/