Chocolate chip pumpkin pancakes

A cool Saturday morning in the month of October calls for pancakes but not any kind – it needs Pumpkin and chocolate chips.

1 cup all-purpose flour
1 1/2 tablespoons light or dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 ground cloves
1/8 ground ginger
1 cup buttermilk (How to make Buttermilk: one cup of milk + 1 tbsp of white vinegar)
1 egg
1/4 cup pumpkin puree
1/2 tablespoons of butter, melted and cooled slightly
1/2 cup chocolate chips

Pre-heat oven to 200˚F.

In a medium bowl, sift together the flour, brown sugar, baking powder, baking soda, salt, and spices: cinnamon, nutmeg, cloves and ginger. In a measuring cup (or small bowl), measure out the buttermilk. Add the egg and lightly beat. Next, mix in the pumpkin puree until completely blended. Pour in the slightly cooled melted butter and mix some more.

Add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.

Add the chocolate chips.

Heat up your griddle or cast iron skillet over medium low-heat and brush with oil . Scoop the batter, using a 1/4 cup measure, to the warm skillet. Cook until small bubbles form on the surface of the pancake and then flip. Cook on opposite side until golden brown.

Transfer done pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the pancakes until you’ve gone through all of the batter. Serve with warm maple syrup.

Yields about 10 pancakes

Now this was the kids version – if you are like me I like to transform a recipe to make it healthier. Here was the other version I made

1 cup whole wheat four + 1 tbsp ground flax seeds
1  tablespoons light or dark brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 ground cloves
1/8 ground ginger
1 cup buttermilk (How to make Buttermilk: one cup of milk + 1 tbsp of white vinegar)
1 egg
1/4 cup pumpkin puree
1/2 tablespoons of canola oil
1/2 cup 60 % Ghirardelli chocolate chips

and you follow the same recipe description.

et voilà

Bon appétit !

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