I really, really wanted to start off with “Who you gonna call? Ghostbusters!”
But it felt a little too cheesy.
So you guys do know the movie Ghostbusters, right?
You know, the one with Dan Aykroyd and Bill Murray and that famous Ghostbuster car?
Yeah, well my memories of Halloween involve that car and the Gostbusters theme song.
My grandparents live next door to the guy that owned the original Ghostbusters car. The very one that was used in the movie, the very one that Dan Aykroyd made very famous.
Every Halloween the car would come out and hit all the school parades, take a few lucky kids for a ride and then during trick or treating it would come out just once and go up and down a few of the main streets. Everybody always had their eyes and ears wide open.
You could hear the sirens a mile away and you knew it was coming. No one wanted to miss it since there was always candy flying out the widows.
It made little old Rocky River, Ohio the place to be on Halloween night.
Trust me, it was fun.
Sadly, I heard Mr. Lintz sold the car (I even found this article when I typed Bob Lintz into google to check the spelling) but I am lucky enough to have the fun memories. Since my grandparents lived right next door I got to see my fair share of the car and also take a few extra tours through it. It was just fun and ghostly. Plus, I felt pretty darn cool being a kid in such a famous car.
And there is my trip down memory lane for the day.
Come on, you have got admit, you are pretty jealous. No?
Well then, you should be!
And now confession time.
I have actually never seen the movie. Nope, never seen it. Just been in the car.
I should probably watch, huh? Is is good?
And now pancake time!
Took me long enough, but I promise the wait was worth it. I mean, they are literally dripping in chocolate.
They deserve all caps.
Aren’t those little marshmallow ghosts so stinkin’ spooky? Ahhh, I just love them. Ok and the all the chocolate dripping off this stack of fudge brownie pancakes.
Fudge brownie. Not just brownie, fudge brownie. The combo of pumpkin and chocolate chips stirred into the batter makes these things gooey in the center and full of chocolate. Hence the “chocolate lovers” in the name.
They are a true treat and I am not really suggesting they are breakfast (although I did still include them in the breakfast category of my recipe page), because well, they are still pancakes!
Just like most pancakes they are really quick and easy to throw together and the marshmallow ghosts are just some really easy, fluffy frosting that comes together in minutes. Just be careful when plopping the little ghost on top of the ganache. They are going to want to slide a bit, so I found it was helpful to let the ganache sit a few minute before adding the ghosts. This keeps the ghosts from sliding completely off the pancakes.
But either way, they are going to come off and end up in the same place.
Chocolate Lovers Pumpkin Fudge Brownie Pancakes with Chocolate Kahlua Sauce
*Ghost adapted from [I am Baker | http://iambaker.net/boo-tiful-halloween-cake/]
Yields: 8-10 pancakes
- 1/2 cup whole wheat pastry flour
- 3 tablespoons sugar
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4-1/2 cup buttermilk milk
- 1/4 cup pumpkin puree (preferably homemade)
- 1 egg
- 3 tablespoon butter, melted
- 1 tablespoon vanilla extract
- 1/4 cup chocolate chips
- Chocolate Kahlua Sauce
- 6 ounces milk, semi-sweet or dark chocolate (whatever you prefer)
- 1/2 cup heavy cream or canned coconut milk
- 2 tablespoons kahula
- Ghost Buttercream Marshmallow Frosting (optional)
- 1/4 cup salted butter
- 1/2 cup powder sugar
- 1/2 cup marshmallow fluff (about 1.75 ounces)
- 1 teaspoon clear vanilla extract
- mini chocolate chips, for the eyes
To make the ghosts. In a bowl beat the butter and powdered sugar together. Mix until fluffy. Add marshmallow fluff and vanilla, and mix well. Fill a pastry bag fitted with a round tip with the marshmallow filling or just fill up a ziplock bag and snip off the end. Set aside.
In a mixing bowl whisk together sugar and cocoa until well combined. Stir in flour, baking soda and salt. Make a well in center of dry mixture and set aside. In a separate mixing bowl whisk together 1/4 cup buttermilk, the egg, pumpkin, butter and vanilla. Pour wet mixture into dry mixture and mix to combine (don't over mix, batter should still have some lumps). If the batter seems too think add more buttermilk a tablespoon at a time until the right consistency is reached. Stir in the chocolate chips.
Heat a large skillet or griddle over medium heat. Pour batter onto preheated skillet about 1/4 cup at a time and slightly spread batter in a circular form outward (so the centers aren't much thicker than the edges) and allow to cook until bubbles begin to appear on the surface, about 1 minute. Then carefully flip the pancake to the opposite side and cook until done.
To assemble, stack your pancakes and drizzle with a little chocolate sauce. Let the sauce set for about 5-10 minutes and then pipe on a ghost or two. If you don't let the ganache set up a little the ghost will probably slide off. You can also just use a thin layer of ganache and the ghost probably will not slide off and you will not have to wait. Place two mini chocolate chips on the ghost for eyes. Make sure to keep the ghost towards the cent of the pancakes, they will slide on the warm pancakes and sauce. Serve!
To make the chocolate sauce, In a microwave safe bowl add the chocolate chips and butter. Microwave on 30 second intervals, stirring after each until the chocolate is melted, this took me only 1 minute. You may also melt the chocolate in a small pot over the stove. Once melted stir in the heavy cream or canned coconut milk and Kahlua, stir until the sauce is smooth. Allow to cool 10 minutes before pouring over pancakes.
- Preparation time: 30 minutes
- Cook time: 10 minutes
- Total time: 30 minutes
Ah.. Happy Friday!