This started out as a chicken and waffles recipe but since we couldn’t find the waffle iron so it’s chicken and pancakes but that doesn’t preclude you from making waffles. It does have pumpkin purée in the batter along with pumpkin spice. The syrup has pepitas and golden raisins so crunch and sweetness in every bite. The children has a simple spice rub so every taste bud gets involved. I hope you like it.
8 boneless skinless chicken thighs
3 tablespoons Tuffy Stone all purpose BBQ rub
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Dry ingredients
2 1/2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon pumpkin spice
1/2 teaspoon salt
Wet ingredients
1 3/4 cups milk
1/2 cup pumpkin purée
1 teaspoon bourbon
1 egg
2 tablespoons oil
Topping
1 cup maple syrup
2 tablespoons petitas shells
1/4 cup golden raisins
In a plastic bag add all spices add chicken and toss to coat.
Place in a 375 degree oven for 25-33 minutes until internal temp is 165.
In a bowl add flour, baking powder, baking soda, salt, sugar, cinnamon, and pumpkin pie spice and mix to combine.
Add pumpkin purée, milk, bourbon, oil and mix until everything in mixed. Let rest for 20 minutes.
In sauce pan add on medium low add petitas and toast.
Add raisins and syrup and bring to a low simmer.
Heat griddle to medium add 1/4 cup of pancake batter. Coat with cooking spray.
Cook until bubbles appear on top flip and cook until done.
Assembly
2 pancakes
Two chicken thighs
Top with warm syrup
