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Ingredient
Pumpkin pancakes
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Chef :
Malou HerkesPumpkin pancakes
Delicious for a Sunday brunch. I had some leftover cooked squash/ pumpkin so decided to turn it into pancakes this morning.
Ingredient
Food ration :
4 servingsCooking time :
30 mins
2 teaspoons
baking powder
350 ml
milk
2
eggs
1 pinch
cinnamon
1 pinch
nutmeg
Cooking instructions
* Step 1
Put the pumpkin / squash into a large bowl and mash well. If the skin is thin, I just mash it all up together.
* Step 2
Mix in the spices, eggs and milk to form a batter.
* Step 3
Heat a heavy-based frying pan over a high heat, rub with a big knob of butter until it melts or add a drizzle of oil.
* Step 4
Add dollops or ladlefuls of the batter to the pan, depending how big or small you like them. Mine came out a mixture of shapes and sizes! Cook until golden underneath and bubbles appear on the surface.
* Step 5
Flip it over and continue to cook until a lovely deep golden colour underneath.
* Step 6
Remove to a plate and keep warm as you cook the others.
* Step 7
Serve with a dollop of yoghurt, a drizzle of tahini (mix tahini with cold water and a squeeze of lemon juice for a loose consistency) and fried sage leaves. Chopped orange is nice too.
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