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.
- 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
- 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
- Beat the eggs with the sugar with a hand mixer till frosty. Add the melted butter. Add the pumpkin mash. Combine till smooth.
- Add tot he flour, baking powder, turmeric and salt.
- Add to the flour mixture to the pumpkin mixture and incorporate all the flour.
- Add milk to the mixture, little by little until the batter ashy the right consistency for pancakes somewhere between ticks and slightly runny.
- Heat a pancake skillet, add a little oil and bake pancakes.
- Serve the pancakes with syrup and walnuts.
on www.leeksandhighheels.com by Sandra Slawinski
Written.and photographed by Sandra Slawinski without commercial deals.