My ultimate pumpkin pancakes

Long weekend coming up, and I love to wake up to these soooo seasonal ultimate pumpkin pancakes. I usually make them the night before so I can roll out of bed and enjoy; immediate satisfaction!

This batter has the usual ingredients for making pancakes, you can tailor-make it to every season: add roasted stone fruit  like peaches in the summer, or berries like blueberries; in spring add roasted rhubarb. Basically any fruit that has not a high water content works. Also unsweetened chestnut creme will work lovely too.

I roasted off pumpkin wedges and blitzed them in a food processor till smooth mash. Last week I used it to make hummus ( click HERE) and week before I used it in my risotto ( click HERE)  – it’s the pumpkin season!

TIPS:

  • Any spice works in this batter, I am not a huge fan of cinnamon so I went with my favourite turmeric. Add a pinch of nutmeg, crushed gloves and strains – just go nuts.
  • When you add the milk to the batter, add a little at time and see how much you need to make a thick yet slightly;y runny batter. It may require something between 250 ml and 300 ml of milk.
  • Serve with maple syrup or a caramel sauce with just, I used walnuts as they are in season now.

STEP 1: Beat the eggs with the sugar, add the melted butter. Add to the flour, the baking powder, turmeric and salt

STEP 5: make the pancakes

 

My ultimate pumpkin pancakes

Yield 16 pancakes

Ingredients

  • 200 gr roasted pumkin mash
  • 2 eggs
  • 2 tablespoon sugar
  • 2 tablespoon butter, melted
  • 250 gr wheat flour
  • 1 tablespoon baking powder
  • pinch turmeric
  • pinch salt
  • 250 ml - 300 ml whole milk
  • handful walnuts
  • maple syrup

Instructions

  1. Beat the eggs with the sugar with a hand mixer till frosty. Add the melted butter. Add the pumpkin mash. Combine till smooth.
  2. Add tot he flour, baking powder, turmeric and salt.
  3. Add to the flour mixture to the pumpkin mixture and incorporate all the flour.
  4. Add milk to the mixture, little by little until the batter ashy the right consistency for pancakes somewhere between ticks and slightly runny.
  5. Heat a pancake skillet, add a little oil and bake pancakes.
  6. Serve the pancakes with syrup and walnuts. 

Notes

on www.leeksandhighheels.com by Sandra Slawinski

 


not paid to post, used my own stuff

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