Pumpkin White Chocolate Chip Pancakes
It may not be fall yet, but it’s always time for pumpkin! This recipe is simple and delicious. All your friends will love them, trust me.
I forgot to take a picture, so this one will have to do in the meantime.
Ingredients:
2 cups of gluten free flour
2 teaspoons of baking powder
¼ teaspoon of salt
1 tablespoon of sugar
1/4 teaspoon of cloves
1/2 teaspoon of ginger
1 teaspoon of cinnamon
2 eggs
1 ½ cups of milk
2 tablespoons of melted and cooled butter
½-3/4 can of pumpkin
Steps:
In a large bowl, mix together the gluten free flour, baking powder, salt, sugar, cloves, ginger, an cinnamon
In a small bowl, beat eggs into milk
Pour egg mixture into the large bowl, then the melted butter, and gently stir together until batter is smooth
Fold in pumpkin
Cover griddle or skillet in oil or butter; the oil or butter should be a few centimeters deep
Once oil or butter is hot (the best way to tell is to wet your hand and flick some water onto the skillet. If it sizzles, it is ready), ladle batter onto griddle or skillet
Flip pancakes once bubbles rise to the surface
Cook until done
For this recipe, I added whipped cream (2 cups of heavy cream, 3 tablespoons of confectioner’s sugar, an 1 teaspoon of vanilla) and candied walnuts on top. I usually like to add a raspberry sauce
