First pumpkin recipe of the year! Since discovering you can buy pumpkin puree in the UK (Tesco & Waitrose both stock it) I have been crazy about baking with this ingredient. It not only adds that comforting autumn flavour, but gives a wonderful spongey texture too.
I’ve already perfected (if I may say so myself) the classic fluffy pancake recipe so this is just a variation on that. Just as fluffy but with some added pumpkin spice goodness. Oh, and chocolate chips. Which improve almost everything, I think you’ll agree.
I will be honest and tell you that although this recipe turned out just as I hoped, the video and photographing made my day a complete disaster. I won’t go into the full details but let’s just say there is now a scorch mark on my carpet in the shape of a frying pan and I have to wash melted chocolate off my jumper and pancake batter off my kitchen cupboards.
Who else would prefer to see footage of me having a slapstick panic attack trying to video the perfect pancake tutorial in my kitchen rather than an actual recipe video? If I wasn’t me, I would probably love to see that.
So yeah, please appreciate the miracle of me managing to get 5 of the 6 pancakes onto a plate to photograph. It very nearly didn’t happen.
But just to be clear – it’s the photography + video + small cluttered kitchen that caused the chaos. The recipe itself couldn’t be easier. If you try it – please let me know either in the comments of tagging your food with #wallflowerkitchen on instagram or twitter. Enjoy!
- 1/2 cup (120 ml) dairy-free milk
- 4 tbsp pumpkin puree
- 1 tsp vanilla extract
- 1/3 cup (80ml) maple syrup
- 2 tbsp vegetable oil
- 1 tbsp apple cider vinegar
- 1 cup + 2 tbsp (200g) self-raising flour, (or plain flour with 2 tsp baking powder + 1/2 tsp bicarbonate of soda)
- 1 tsp ground cinnamon
- 1/2 tsp mixed spice (or pumpkin spice mix)
- 1 pinch of salt
- 1 handful dark chocolate chips
- Heat a dry frying pan on a low heat. A small non-stick pan works best but use your first try to assess if you need to add a small amount of oil.
- Mix the dry ingredients together in a large bowl.
- Stir in the wet ingredients until well combined and the texture is runny but thick.
- Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.
- Repeat with the rest of the batter.
- Serve and enjoy!