Time: 50 min.
Complexity: easily
Quantity: 12 pancakes

The aroma of spices fills the room as you bake these creamy, fall-inspired pancakes. A generous dollop of buttermilk whipped cream and maple syrup complete the dish.

Ingredients:

• 2.5 cups premium flour
• 1/4 cup sugar
• 1 tbsp. baking powder
• 2 tsp ground cinnamon
• 1 teaspoon coarse salt
• 3/4 tsp ground cloves
• 3/4 tsp ground ginger
• 1/4 tsp ground allspice
• 2 cups of milk
• 3 large eggs
• 450 gr. pumpkin puree
• 1 cup cold heavy cream
• 0.5 tsp. grated nutmeg
• 2 tablespoons toasted pumpkin seeds
• Maple syrup for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, pumpkin puree, eggs, milk, cream, cinnamon, carnation, ground ginger, allspice, nutmeg, maple syrup, pumpkin seed

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Preparation:

Step 1
• Preheat the oven to 90°C (194°F). Line a baking sheet with two kitchen towels, one on top of the other, and place it in the oven. This will keep your pancakes warm.
Step 2
• In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, cloves, ginger, and allspice.
  
  In another bowl, whisk together the milk, eggs, and pumpkin puree. Add the milk mixture to the flour mixture and mix thoroughly until the dough becomes sticky (it's okay if there are some lumps). Let the dough rest for about 5 minutes.
Step 3
• Meanwhile, whip the heavy cream with nutmeg until stiff peaks form. Cover the bowl with plastic wrap and refrigerate until ready to use.
Step 4
• Place a large nonstick frying pan over medium heat. Using a ladle, pour a little over 1/2 cup of batter into the pan, spreading it into a 15 cm (6 in) circle.
  
  Cook the pancake until golden brown on the bottom and bubbly on top, about 1 1/2 minutes; flip the pancake and cook until the other side is golden brown and the batter is cooked through, about 1 1/2 minutes more.
Step 5
• Place the pancake on a baking sheet in the oven between two towels. Repeat with the remaining batter to make more pancakes.
Step 6
• Place 3 pancakes on each plate and garnish with butternut squash whipped cream and pumpkin seeds. Serve with maple syrup.
  
  Recipe Pumpkin pancakes with pecan syrup.
  
  
  Note
  
  We pour flour into a measuring cup, scooping it out with a spoon, removing the excess, and get more airy baked goods (Scooping flour directly from the bag results in overly dense baked goods).

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