by Jocelyn Gallardo and Joy Patterson
Welcome back to Fall Foods! Unfortunately, this week will be the last of Fall Foods, coming to an early close as we move closer to winter. Regardless of this being our last entry, we will still be presenting you a delicious Fall breakfast. This is the smell you want to be waking up to in the morning. With Thanksgiving just around the corner, this is a great way to launch into the festive, fall holiday spirit. So, let’s get cooking, because the faster you cook, the faster you get to eat these mouth-watering treats!
- ½ cup and 2 tbsp all purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- ½ tsp ground ginger
- ½ cup milk
- 1 egg
- 1 tbsp butter, melted
- ½ cup canned pumpkin puree
- ½ cup dark chocolate chips
- *warm maple syrup and butter for serving*
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground ginger together.
- In another smaller bowl, beat the milk, egg, melted butter and pumpkin together. Pour the wet ingredients into the dry ingredients and fold in the chocolate chips until fairly mixed. Do not over-mix in this stage!
- Let the batter rest for five minutes. While the batter rests, heat a large skillet over medium high heat on the stove. Add a tablespoon butter to the skillet and then cook pancakes on skillet for about four minutes until golden brown on the bottom then flip them and repeat. Serve with warm maple syrup.
Yield: about 10 pancakes
Thank you to the sources of our fall recipes: