Skull Pumpkin Snickerdoodle Pancakes With Cinnamon Syrup Recipe

​Happy Sunday Everyone! 

Halloween right around the corner. All decorations are out-Spooky-and ready to say " Trick Or Treat." 

I am enjoying the Halloween decoration around in the city and my neighbors: Spiders, ghosts, bats, Jack-o'-Lanterns, witches, skulls and all scary kinds.

What about pumpkins that we decorate, carve, bake or cook..... 

In Thailand, we use pumpkin to cook as main dishes and desserts. My favorite dish is "Stir-fried pumpkin with eggs" with a hinted of garlic, basil flavors and eggs make this dish a great fall dish, umm delish. I will put that up in a note to make it for later because since we getting close to the Halloween so let make something spooky like "Pumpkin Snickerdoodle Pancakes".  It is a brilliant idea if you have kids :)- fun to make it with your kids even for yourself. It is an easy and quick recipe. Kids love to help you whip pancake better with their little cute muscle arms. 

_Note for this recipe: 

-  Halloween pancake molds, you can find it online or from the link here : Williams-Sonoma Silicone Halloween Pancake Molds , Ashley Martha Reusable Silicone or Way fair. If you have Halloween cookie cutters at home is work too or make it round like a traditional one is a fast and easy way to go. 

- For round traditional and cookie cutters, skip cocoa powder !! ( cocoa powder use for making eye color batter) 

- Largest Non-stick skillet  is work best for those who choose to make it with pancake molds or cookie cutters. 

- Keep your pancakes in the oven on 150degeers, the way to keep your pancakes warm while you are making batches. 

Enjoy

Natty 

Ingredients 

Serve for 4 or more 

- 1 cup all-purpose flour
- 3/4 cup milk 
- 2 tablespoons vinegar
- 1/4 salt 
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon ground ginger powder
- 1/4 teaspoon nutmeg powder
- 1/8 teaspoon clove powder
- 1/2 teaspoon pure vanilla extract 
- 1 egg
- 6 tablespoon pumpkin puree 
- 2 tablespoon melted butter

Eye color batters for Halloween pancake molds***
- 1 tablespoon cocoa powder
- 1/2 teaspoon pure vanilla extract 

cinnamon syrup

- 1 cup maple syrup
- 1/2 teaspoon cinnamon powder

Steps

• Heat the oven to 150degees. 
• In a small glass bowl of heat proof, melt the butter in a microwave in about 35 seconds. Set on aside. 
• In a medium mixing bowl with milk and vinegar, stir it well set on aside. 
• In a small bowl with pumpkin puree, egg and vanilla, mix all together and set on aside. 
• In a medium bowl with all-purpose flour, sugar, salt, baking powder, baking soda, cinnamon powder, ground ginger powder, nutmeg powder and clove powder. Mix all ingredients together. 
• Add pumpkin mixture to a bowl, keep whisking until it smooths, or you can't see any lump. 
• Add milk mixture to a bowl, keep whisking until it smooth. Add melted butter, mixed all ingredients together until it smooths. 

*** For Halloween pancake mold ***

• In a medium mixing bowl with pure vanilla extract and cocoa powder, mix it well.
• Scoop 3/4 cup of pancake batter into a cocoa liquid, mix it all well together set on aside. 
• Heat a Non-stick skillet on low heat for 1 minute. Coated your skillet with cooking spray. Gentle press a Halloween pancake mold in a skillet coated the mold with cooking spray let it heat for 30 seconds. 
• Gently pour 2-3 tablespoons of pumpkin batter into a mold and pour 1/2 tablespoon each side into the eye area. 
• Cook until bubbles break on and the edge begins to dry, for about 4-5 minutes. Remove a skull pancake mold off the pan then gently flip a pancake, cook for 30 seconds. 
• Meanwhile set a small pot on a medium heat with maple syrup and cinnamon powder, simmer for about 3 minutes or until fragrant. Pour into a separate bowl, set aside. 
• Keep your pancake in the oven while you making more !! 
• Serve your Pumpkin Snickerdoodle Pancakes with a cinnamon syrup. 

Yum