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I’m sorry. I simply couldn’t help myself this morning.

A friend on Facebook posted that she made pumpkin chocolate chip pancakes last week and I’ve been thinking of it ever since. This morning I woke up and said yes, this is the day.

I started checking out different recipes online. There were so many variations! When I realized I was out of baking soda that limited my options to using Bisquik instead of a completely from scratch recipe.

So this is what I did, and you’ll have to forgive my rough estimations. This recipe does seems to have a lot room for adjustment according to taste so feel free to be creative!

2 cups Bisquik
4 big scoops of puréed pumpkin (see scoop in the pic)
2 eggs
1 tsp vanilla extract (approx)
1 tsp pumpkin spice (approx – I did 4 or 5 shakes)
1/4 cup brown sugar (approx)
3/4 tsp cinnamon (approx)
1/2 tsp ginger
Chocolate chips to taste, I used 1/3 a 12 oz bag of semi-sweet
Milk, according to batter density (about a cup, for my preference)

Okay, I mixed all the above together and added milk. The consistency was too thick for my first batch so I added more milk & it was perfect & moist.

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Then I made homemade whipped cream in the mixer. I always chill my mixing bowl & whip attachment in the freezer first, then threw in a cup of heavy whipping cream, a couple tablespoons of sugar & a teaspoon of vanilla. Turned the mixer on high and it was done in about 90 seconds.

Buttered the stack, added maple syrup & a heaping dollop of whipped cream & it was so so yummy. The chocolate chips were melty & soft. The pumpkin flavor was evident. The texture was moist. Just perfect!

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Enjoy the yummy things once in awhile! Love & light today, my dear life warriors.

Xoxo,
Stef

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