Put some real ‘cakes on the griddle

Not ready to squirt your pancakes from a can?

Try these nevertheless over-the-top from-scratch pancakes.

You can take this recipe even further by adding banana slices, chocolate syrup, fresh strawberries or raspberries, and chopped nuts.

If it isn’t messy, gooey and really sweet, you aren’t trying hard enough.

And if you really must add something from a can, use spray can whipped topping.

Over-the-top pancakes

1/2 cup gooseberry jam (or other berry jam)

2/3 cup maple syrup

2 cups white whole-wheat flour

1/4 cup brown sugar

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 cup pumpkin puree

1 egg

1 cup milk

1/3 cup whipped cream cheese, room temperature

1 cup heavy cream

2 tablespoons powdered sugar

1 2-ounce piece dark chocolate (or handful of chocolate chips)

Preheat oven to 200 degrees. Place a baking sheet in the oven.

In a small saucepan, combine the jam and maple syrup. Bring to a simmer, then remove from the heat and set aside.

In a medium bowl, whisk together the flour, sugar, baking powder and cinnamon. Set aside.

In a second medium bowl, whisk together the vanilla, pumpkin, egg, milk and cream cheese. Add the liquid mixture to the dry ingredients and whisk until smooth.

Heat a large skillet over medium. Coat the pan with cooking spray. Add about 1/2cup of batter, or enough to make an 8-inch round pancake. Cook until the bottom browns lightly and bubbles form on the top.

Carefully flip the pancake and cook until the bottom browns and the pancake is cooked through. Transfer the pancake to the baking sheet in the oven to keep warm. Repeat with remaining batter.

In a medium bowl, combine the cream and powdered sugar. Use an electric mixer to whisk until it forms stiff peaks.

To serve, stack 2 or 3 pancakes per plate, then top with a mound of whipped cream. Use a vegetable peeler or grater to shave chocolate over each serving. Serve with warm gooseberry syrup.

Makes 4 servings.