Karla Orihuela

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Karla Orihuela

Marbled Pumpkin and Chocolate Pancake

Name: Marbled Pumpkin and Chocolate Pancake
Prep time: 60 min
Cook time: 60 min
Yield: 10
Cuisine: Internacional
Ingredients: 3 1/2 cups wheat flour, sifted; 1 tablespoon baking soda; 1 teaspoon salt; 1 teaspoon nutmeg powder; 3 cups sugar; 1/2 teaspoons baking soda; 1 pinch ground clove; 250 cups vegetal oil; 5 eggs; 1 cup pumpkin puree, tin; 2/3 cups Water; 1/4 cups cocoa powder

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If you are a fan of traditional marbling pancake this version of Autumn you will love. The taste of pumpkin combined with chocolate is spectacular, try it.

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Ingredients

10 portions

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Preparation

Preheat the oven to 180 ° C.

Sift the flour with a sieve, along with the baking soda, salt, baking powder, nutmeg, and ground cloves. Mix well.

In another bowl, mix the sugar and the oil. Break the eggs one by one, take care that no part of the shell goes away.

Pour the dry ingredients into the second bowl little by little, add the water in parts until you achieve the right texture. It is a heavy mass that is not too liquid or too dry.

Divide the dough into 2 parts. The first add the pumpkin puree, beat to integrate everything.

To the second half you will add the cocoa powder dissolved in 1 tablespoon of water, it integrates perfectly.

Grease a long pancake mold. Place a ladle of pumpkin dough and together one of chocolate dough, continue until the dough ends. It must look like a chessboard.

With the help of a toothpick mix both masses making spirals, turns and others to subtly combine the two colors. Hit the mold against the table to get the air out of the mix.

Bake at 180 ° C for 45 minutes. Remember that each oven is different so do not neglect your pan to avoid burning.

Before cutting it is important that you let it cool completely. If you want you can wrap it in aluminum once cool and refrigerate it to eat it the next day.