Pumpkin Spice Pancakes with Shaved Dark Chocolate

After the weeks of glo­ri­ous win­ter squashes from the CSA, this last week we finally got a pump­kin! We instantly started mak­ing a list of dishes want to use it for. Pumpkin bread, soup, muffins, pan­cakes, pie, etc. — you get the idea. Fortunately, the pump­kin was large enough that we can use it for a few meals. One after­noon Megan roasted the pump­kin, allow­ing us to use it when­ever we need, which is great because I wanted pan­cakes as soon as I woke up this morning.

The pan­cakes were won­der­ful — nice pump­kin fla­vor, a bit of spice from the cloves. Even bet­ter, this recipe couldn’t be any eas­ier; just throw some ingre­di­ents in a blender and you’re ready to cook. We topped the pan­cakes with organic maple syrup, a sliced apple from this week’s CSA share, a dust­ing of pow­dered sugar and shaved dark choco­late. My good­ness it was amaz­ing. In fact, while you read how to make them, I’m going to go eat the left-overs while while I watch football.

Pumpkin Spice Pancakes

3/4 cup milk
1 cup cake flour
1 tbsp. sugar
2 tbsp. brown sugar
1/2 tsp. nut­meg
3/4 tsp. cin­na­mon
1/2 tsp. ground gin­ger
1/4 tsp. ground cloves
1/4 tsp. table salt
1 egg
1/2 cup pump­kin pureé

Add ingre­di­ents in order to a blender and blend until well mixed.

Scoop bat­ter in 1/4 cup serv­ings onto a but­tered, pre­heated grid­dle (or large skil­let) and cook until done, 2 to 3 min­utes per side.

Dust lightly with pow­dered sugar and top with shaved dark choco­late. Serve with warm maple syrup. This recipe will make roughly ten 4 inch pan­cakes if a 1/4 cup is used to scoop them.

If you make these, let me know what you think!