Pumpkin pancake recipe

Cut the apples into large cubes. Put them in a saucepan.

Split the vanilla pod and scrape out the seeds with a knife. Put everything in the saucepan.

Add a little water and cook, stirring occasionally. When the apples are soft, mash them with the back of a spoon. Let cool.

In a mixing bowl, combine the heavy cream, spices, and icing sugar. Whisk until stiff peaks form. Refrigerate.

Melt the butter.

In a separate mixing bowl, combine the flour, brown sugar (or dark brown sugar), cinnamon, fleur de sel, and baking powder. Mix well. Add 4 eggs, 240g of butternut squash puree, and the milk. Mix gently, but not too much: unlike crêpe batter, pancake batter should retain some lumps so they don't flatten during cooking. Slowly add the melted butter, stirring until fully incorporated.

Grease and heat a large frying pan. Pour three ladles of batter into the pan, spacing them well apart. Flip the pancakes when bubbles appear on the surface. Cook the other side for a few seconds.

Arrange the three pancakes in a stack on a plate. Place a quenelle of cold apple compote on top (this is important to prevent the whipped cream from melting), then a quenelle of spiced whipped cream. Drizzle with maple syrup.