Pumpkin Pancakes | Bengingi

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Pumpkin Pancakes

cook:

30 min

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So here I'm back in the States and it's the pick of pumpkin season. I went with Zikki the other day to Union Square Farmers Market and I saw all the beautiful squashes and pumpkins- I just had to make some recipes for you! I still don't have an oven at the new apartment (supposed to arrive today) so we continue our non-oven baking sessions with these gorgeous Pumpkin Pancakes! They are insanely beautiful in color, gingies like my beard, perfect with butter and maple syrup. Perfect as a wonderful post-Thanksgiving breakfast.

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Ingredients

250 ml whole milk

230 gr flour

180 gr pumpkin puree

50 gr yogurt

40 gr light brown sugar

10 gr baking powder

5 gr salt

5 gr pumpkin spice

5 gr vanilla

3 gr cinnamon

2 free range eggs

Butter

Maple Syrup

Directions

Step 1

In a bowl mix milk, yogurt, pumpkin puree.

250 ml whole milk

50 gr yogurt

180 gr pumpkin puree

Bowl

Step 2

Add the eggs and vanilla and stir well. Set aside.

2 free range eggs

5 gr vanilla

Step 3

In a separate bowl mix flour, sugar, baking powder, salt, pumpkin spice, and cinnamon.

230 gr flour

10 gr baking powder

5 gr salt

5 gr pumpkin spice

3 gr cinnamon

Mixer

Step 4

Add the wet ingredients into the dry ingredients. Mix just until incorporated, don't over mix, we don't want to develop gluten.

Step 5

Heat a flat pan on medium-low heat.

Step 6

Add a tbs of butter and pour the batter.

Butter

Step 7

Let the pancakes cook for 3 min, then flip and cook for another 3 min on the other side.

Step 8

Stuck the pancakes on top of each other, add a piece of butter, and shower with maple syrup.

Butter

Maple Syrup

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