Very Scary Pumpkin Pancakes
Baking and Desserts | Author's cuisine
⏳ Time
2 hours
🥕 Ingredients
14
🍽️ Servings
4
Description
Recipe by Michael Smith, chef at Local Café.
Ingredients
- Pumpkin - 14.1 oz
- Honey - 3.5 oz
- Ground Cinnamon - a pinch
- Chicken Egg - 3 pieces
- Milk - 10 fl oz
- Wheat Flour - 10.6 oz
- Sugar - 1.8 oz
- Baking Powder - 0.2 oz
- Vanillin - 0.1 oz
- Salt - 0.2 oz
- Marshmallow - 8 pieces
- Jam - to taste
- Caramel Syrup - to taste
- Chocolate Gingerbread Cookies - 4 pieces
Step by Step guide
Step 1
Peel the pumpkin and cut it into 1 cm cubes.
Step 2
Add honey and cinnamon, then mix well.
Step 3
Wrap the pumpkin in foil and place it in a preheated oven at 356°F for 1 hour.
Step 4
Separate the eggs into yolks and whites. Beat the yolks with sugar and salt.
Step 5
Add the milk, sift the flour together with the vanilla and baking powder into the egg yolks. Whisk until smooth.
Step 6
Whisk the egg whites separately until they form stiff peaks, then gently fold them into the egg yolks using a silicone spatula, making upward motions.
Step 7
Let the dough rest for 10 minutes.
Step 8
Heat the skillet, pour in ½ teaspoon of oil, and spread it over the surface with a paper towel.
Step 9
Using a ladle, pour approximately 80 grams of batter and spread it to form a pancake about 7–8 cm in diameter. Repeat this process with the remaining batter.
Step 10
Top the pancakes with cubes of roasted pumpkin, gently pressing them into the batter.
Step 11
Wait for bubbles to form on the surface of the pancakes, which will take about 2-3 minutes. Then, flip them with a spatula and cook for a couple more minutes on the other side until they are done.
Step 12
Stack the pancakes in groups of three. Drizzle with red jam and melted chocolate. On each stack, place two marshmallows as 'eyes' and use melted chocolate to draw the pupils. For an extra effect, you can top it with a chocolate profiterole or cookie, and drizzle with chocolate as well.
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