3 cups cake flour

2 tsp baking powder

2 tsp ground cinnamon

Pinch salt

¼ cup brown sugar

1 cup milk

1 cup cooked smooth pumpkin puree

4 eggs, separated

1/4 cup melted butter

1 cup white chocolate chips (or chopped white chocolate), plus extra for garnish

To serve:

Toasted pecan nuts

Maple syrup

Mix together flour, baking powder, cinnamon salt and sugar.

In another bowl, whisk together milk, pumpkin puree, eggs yolks and melted butter.

Pour wet ingredients into the dry ingredients then mix to combine.

Mix in the chocolate chips.

Whisk eggs until soft peaks, then fold into the batter.

Heat and grease a pan then pour ¼ cup-fulls of batter into the pan and cook until golden on both sides.

Stack the flapjacks then scatter with pecan nuts before drizzling with maple syrup.

Top with a few white choc chips before serving.