Pancake Charcuterie Board

190 g plain flour

2 tbsp sugar

2 tsp baking powder

½ tsp bicarb soda

½ tsp salt

300 ml buttermilk

1 egg

2 tbsp sunflower oio

1 tsp vanilla extract

Toppings

Spiced Pumpkin Jam

Vanilla chantilly cream

Maple syrup

Toasted Pumpkin Seeds

Pomegranate arils

Butter

Figs

Apples/Pears

1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
2. In another bowl, whisk together buttermilk, egg, melted butter, and vanilla until smooth.

3. Slowly pour the wet ingredients into the dry ingredients. Whisk together until smooth. Leave the batter rest for 10 minutes for fluffier pancakes.

4. Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Drop a heaped tablespoon of batter into the pan and spread out into a circle. Cook for 2 minutes per side until golden brown and puffed. Serve up with chosen toppings/

Serves 6-8

Another way to use Spiced Pumpkin Jam: Pancake Charcuterie Board! Freshly cooked pancakes with an assortment of toppings to mix and match with. Warm pancakes, golden butter, whipped vanilla Chantilly, fresh fruits, ruby pomegranate, toasted pumpkin seeds, maple syrup and Spiced Pumpkin Jam. Sweet, spiced and perfect cozy, this is the ultimate crowd pleaser.

Pancake Charcuterie Board

Serves 6-8

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