Pumpkin Blossom Pancakes

Ingredients:

• 2 cups all-purpose flour
• 1 tsp. pumpkin spice
• 1 3/4 tbsp. baking powder
• Pinch of salt
• 1/4 cup sugar
• 2 eggs
• 1 tbsp. vanilla extract
• 1 cup pumpkin puree
• 1/2 cup oil or melted butter
• 1 1/2 cup milk
• 1 cup Milk Chocolate Blossoms, chopped

Cream Topping (optional)

• 1/2 cup whipped cream
• 3 tbsp. cream cheese
• 1/4 cup confectioners sugar

Directions:

1. In a blender or cake mixer, mix all wet ingredients together.
2. In a bowl, sieve the flour and add in the remainder of the dry ingredients. Mix with a whisk to incorporate all ingredients together.
3. Pour the dry ingredients into the blender and blend on high for 1 minute.
4. Pour the batter into a bowl and then fold in the chopped Milk Chocolate Blossoms. Cover with a kitchen towel to rest for 5 minutes.
5. Heat up a non-stick griddle/pan to medium heat and spray with non-stick cooking spray.
6. Without mixing the batter, scoop 1/2 cup of pancake batter onto the griddle and allow to cook on one side until the top starts forming bubbles. Flip over the pancakes carefully and let them cook on the other side for 1-2 minutes or until fully cooked. To maintain fluffy consistency, do not press on the pancakes.
7. Repeat these steps with the remaining batter.
8. Optional: To prepare the cream topping, place all the ingredients in a bowl and whip up using a cake mixer whisk to obtain stiff peaks.
9. Serve with the syrup of your choice.