Soft pumpkin pancakes, melty cheese, stacked on skewers for a savory, playful vegetarian snack or brunch treat.
# Components:
→ Dry Ingredients
01 - 1 cup all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon ground cinnamon
07 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
08 - 3/4 cup whole milk
09 - 1/2 cup pumpkin purée
10 - 2 large eggs
11 - 2 tablespoons melted butter
12 - 1 teaspoon vanilla extract
→ Cheese
13 - 1 cup shredded cheddar cheese
14 - 1 cup shredded mozzarella cheese
→ For Cooking
15 - Butter or oil for greasing the pan
# Preparation Steps:
01 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly distributed.
02 - In a separate bowl, blend whole milk, pumpkin purée, eggs, melted butter, and vanilla extract until smooth and homogenous.
03 - Gently fold the wet mixture into the dry ingredients until just combined, avoiding overmixing for optimal fluffiness.
04 - Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour approximately 2 tablespoons of batter per pancake onto the hot surface, then sprinkle both cheddar and mozzarella cheese generously over each. Allow bubbles to appear and edges to set, about 2 minutes.
06 - Turn pancakes over and continue cooking for 1 to 2 minutes until golden brown and cheese is fully melted.
07 - Repeat steps for remaining batter and cheese, re-greasing as needed until all pancakes are cooked.
08 - Allow pancakes to cool slightly. Stack 3 to 4 pancakes per skewer, positioning cheese sides against each other for enhanced gooeyness.
09 - Present skewers warm. Optionally garnish with a drizzle of maple syrup or fresh herbs as desired.
