Fluffy and tasty pumpkin pancakes. They rise like soft, fluffy pillows and are flavoured with cinnamon, ginger, and other spices… I serve them with golden syrup or maple syrup and topped with chopped pecans. These pancakes are… a heaven in a mouth!
Yields: 20 pancakes.
Ingredients for the pumpkin pancakes:
- 1 and 1/4 cups buttermilk
- 1 cup pumpkin puree
- 1 large egg
- 60 g sugar
- 30 g butter, melted and cooled
- 250 g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 3 tsp ground cinnamon
- 1 tsp mixed spice
- ½ tsp ground ginger
- ½ tsp ground nutmeg
- pinch of salt
Mix the buttermilk, pumpkin puree, egg, butter and sugar in a bowl with a whisk. Sift the dry ingredients directly into the mixture: plain flour with baking powder and bicarbonate of soda, salt, and spices, and mix with a whisk. The pancake batter should have a mousse consistency: if it is too thin, add a spoonful of flour, and if it is too thick, add a spoonful of milk. This all depends on the consistency of your pumpkin puree.
Cook the pancakes on the medium power of the hob, with a minimum amount of oil (1 whole tablespoon = 1 pancake). Cook until tiny bubbles appear, about 2 minutes, then flip and cook until golden brown, about two more minutes. Repeat with the remaining batter.
Serve with golden syrup or maple syrup and chopped pecans.
Enjoy!
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