Tuesday, November 6, 2012

Spiced Pumpkin and Chocolate Chip Pancakes

Warning: these are addicting and amazingly delicious.

I love fall, especially for one simple thing: pumpkins. I adore all things pumpkin-y: soup, desserts, bread, pancakes! Found from Eat, Live, Run and ever so slightly altered, these pancakes are hands-down one of my favorites.

 Here's my version of the recipe:

Spiced Pumpkin and Chocolate Chip Pancakes

1 1/4 Cup Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp Salt
1 1/2 tsp Cinnamon
1/2 tsp Nutmeg
1/2 tsp Allspice
1 tsp ground ginger
1 Cup milk (I used 1/2 buttermilk 1/2 milk)
2 Eggs
2 Tbs. butter, melted
1 Cup fresh pumpkin puree (you can used canned pumpkin puree)
1 Cup dark chocolate chips

Whisk together flour through ginger. In another bowl, beat the milk through the pumpkin. Pour wet over dry ingredients and fold in the chocolate chips. DO NOT OVERMIX!

Let the batter rest for 5-10 minutes. Meanwhile heat skillet over med-high heat. Add a little butter and cook pancakes for aobut 4 minutes per side until golden. Serve with warm maple syrup.