Wednesday, October 7, 2015
PUMPKIN CHOCOLATE CHIP PANCAKES
PUMPKIN CHOCOLATE CHIP PANCAKES
From Rachel Brown
Pancake batter:
3/4 cup all purpose flour
1/2 cup whole wheat flour
2 T. light brown sugar
2 t. baking powder
1/4 t. salt
1 t. ground cinnamon
1/4 t. nutmeg
1/8 t. ground ginger
1/8 t. ground cloves
1 cup milk
1/2 cup canned pumpkin (not pumpkin pie filling)
1 large egg
2 T. canola oil
1 t. vanilla extract
dark chocolate chips
In a large bowl, whisk together flours, brown sugar, baking powder, salt, cinnamon, nutmeg, ginger and cloves. Set aside.
In a medium bowl, whisk together milk, egg, pumpkin, canola oil and vanilla extract. Add wet ingredients to the flour mixture and whisk until combined.
Heat a griddle or pan to medium low. Coat with cooking spray.
Drop 1/3 cup of batter onto heated skillet.
Cook on the first side until bubbles begin to form, about 2-3 minutes. Carefully flip pancake over and cover generously with chocolate chips. Cook another 2-3 minutes or until golden brown.
Continue this process to make the rest of the pancakes.
Serve warm with maple syrup and butter.
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