BY SHALEEN DESTEFANO
These babies are made with browned butter, maple, vanilla, cinnamon, spiced pumpkin butter, and chocolate chips. So yeah, they’re damn good. 1. These are from our favorite food blogger Half Baked Harvest, cause she is seriously the best out there. 2. No, we’re not sick of pumpkin yet, and plan on riding that wave through the end of November. We hope you enjoy this delicious recipe through the holiday season. Mangia!
2 tablespoons salted butter
1/2 cup pumpkin butter
1 egg yolk
1 cup milk
1 tablespoon maple syrup
1 tablespoon vanilla extract
1 1/4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 cup semi-sweet chocolate chips
salted butter, for cooking
1. Add the butter to a small skillet and cook over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat. Set aside.
2. In a bowl, whisk together the pumpkin butter, whole egg, egg yolk, milk, maple, and vanilla. Add the flour, baking powder, cinnamon, and salt, stir until just combined. Add the brown butter. Stir in the chocolate chips. Allow the batter to sit 5 minutes.
3. Heat a large skillet over medium heat and add 2ish tablespoons butter. Pour a rounded 1/4 cup batter onto the center of the hot pan. Cook until bubbles appear on the surface. Using a spatula, flip the pancake over and cook the other side, adding additional butter as needed, for 1-2 minutes, or until golden. Repeat with the remaining batter.
4. Serve the pancakes topped salted butter and maple. Enjoy!