Pumpkin pancakes

Pancake

Pancake

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!

Ingredients

  • 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

Method

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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