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Pumpkin Spice Latte Pancakes
Breakfast

Pumpkin Spice Latte Pancakes

40 minServes 4Nutri-Score D€€
from @welcometoangieskitchen17 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • all purpose flourGrains260 g
  • baking powderPantry8 g
  • light brown sugarPantry50 g
  • cinnamon (ground)Spices5 g
  • nutmeg (ground)Spices1 g
  • egg (large)Dairy1 piece
  • milkDairy230 ml
  • pumpkin pureePantry200 g
  • butter (melted, slightly cooled)Dairy40 g
  • vanilla extractPantry5 ml
  • mascarpone (cold)Dairy250 g
  • castor sugarPantry80 g
  • vanilla extract (or ground vanilla)Pantry5 ml
  • heavy whipping cream (cold)Dairy100 ml
  • 3 in 1 instant coffee (mixed with a tablespoon of boiling water into a paste)Beverages18 g
  • butter (for greasing the pan)Dairy10 g

per serving

Nutrition

591kcal

Carbs
75 g
Proteins
14 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Whisk
  • Frying pan
  • Ladle
  • Hand mixer

step by step

Method

  1. Mix the dry ingredients

    • Whisk together the flour, baking powder, brown sugar, cinnamon and nutmeg in a bowl.
    Step 1

  2. Make the batter

    • Add the egg, pumpkin puree, milk, vanilla extract and melted butter.
    • Mix until just combined; a lumpy batter is fine, overmixing makes tough pancakes.
    Step 2

  3. Cook the pancakes

    • Butter a non-stick pan and heat over medium heat.
    • Scoop portions of batter with a ladle into the pan.
    • Cook until bubbles appear on the surface, then flip and cook for 2 more minutes.
    Step 3

  4. Make the coffee mascarpone cream

    • Beat the mascarpone with the castor sugar, vanilla and instant coffee paste until smooth and creamy.
    • Pour in the heavy cream and keep mixing until fluffy.
    Step 4

  5. Assemble

    • Stack the pancakes and top with the coffee mascarpone cream.
    Step 5
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