Still looking for something to do with all that left over pumpkin? Here’s a recipe you never thought you’d need (or do!). Try it out and give our kids pancakes they never thought they’d eat!
- 150g pumpkin, peeled + diced
- 120g self-raising flour
- 30g caster sugar (about 2 tbsp)
- ½ tsp cream of tartar
- ½ tsp bicarbonate of soda
- ½ tsp mixed spice
- ½ tsp salt
- 2 eggs
- approx 2 tbsp milk
- oil for greasing
- maple syrup or honey, to serve
Steam or boil the pumpkin until soft (about 10 mins).
Purée in a food processor (or mash really well) and leave to cool.
Mix the flour, sugar, cream of tartar, bicarbonate of soda, mixed spice and salt together in a large bowl.
Add the eggs and cooled pumpkin purée.
Whisk together, then gradually add enough milk (about 2 tbsp) until the mixture has the consistency of double cream.
Heat a large non-stick frying pan or flat griddle pan.
Add a little oil and use a piece of kitchen paper to grease the pan all over.
Add a large tbsp of the pancake mixture and repeat; you’ll probably have room for about four at a time.
Fry on a low to medium heat, until you see bubbles forming all over the top of the pancake.
Gently use a pallet knife to turn the pancakes (they should be a golden brown colour), then cook for a min or so, until golden brown on the other side.
Cook in batches and keep warm, wrapped in a clean tea towel.
Serve drizzled with maple syrup, or honey.
I often make an extra batch and then freeze them in cling wrap. I freeze 8 in one lot, as that seems to be the number of pancakes we can easily get through in one sitting.
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