Pumpkin pancake
These pumpkin pancakes and chocolate chips are so soft and incredibly easy to prepare, whether with box or homemade pumpkin puree. They are ready in 30 minutes with only 10 minutes of preparation!
Ingredients
- 250 g of all use flour
- 100 gr of sugar or less
- 1 teaspoon of salt
- 1 tablespoon of cinnamon powder
- 2 teaspoon of baking powder
- 2 teaspoon of baking soda
- 200 g pumpkin puree I used homemade puree
- 300 ml of milk
- 2 big eggs
- 30 g of melted butter about 2 tablespoons
- 2 Vanilla extract teaspoons
- 130 g of semi-succre chocolate chocolate
Instructions
- Mix the dry ingredients: in a large bowl, whisk the flour, sugar, salt, baking powder, baking soda and cinnamon powder.
- Mix the wet ingredients: in a small bowl, whisk the pumpkin puree, milk, eggs, melted butter and vanilla extract.
- Combine the wet and dry ingredients: Add the wet ingredients to the dry ingredients and whip until a homogeneous paste. Stop whipping as soon as all the ingredients are well incorporated and there is no more visible flour.
- Add the chocolate chips: gently incorporate the chocolate chips into the dough.
- Cook the pancakes: place a pan or large baking sheet over medium heat. Add a tablespoon of butter to the pan. When the butter foam disappears, pour the dough into the pan to form 1 pancake.
- Cook the pancakes on one side for 3-4 minutes until bubbles are formed on top, then turn them over and cook the other side still 3-4 minutes, until they are completely cooked.
- Enjoy your meal
