Pumpkin pancakes

Fluffy and delicious pumpkin pancakes. They rise like soft, pillowy clouds and are flavoured with cinnamon, ginger and warm spices. I like to serve them with golden syrup or maple syrup, topped with chopped pecans. These pancakes are… heaven in your mouth!

Makes 20 pancakes.

Ingredients for the pumpkin pancakes:

• 1¼ cups buttermilk
• 1 cup pumpkin purée
• 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
• a pinch of salt

Whisk together the buttermilk, pumpkin purée, egg, butter and sugar in a bowl. Sift in the dry ingredients — plain flour, baking powder, bicarbonate of soda, salt and spices – and whisk until just combined. The batter should have a mousse-like consistency: if it is too thin, add a spoonful of flour; if it is too thick, add a spoonful of milk. This may vary depending on the thickness of your pumpkin purée.

Cook the pancakes over medium heat in a lightly oiled frying pan (about 1 tablespoon of batter per pancake). Cook until tiny bubbles appear on the surface, about 2 minutes, then flip and cook for another 2 minutes until golden brown. Repeat with the remaining batter.

Serve with golden syrup or maple syrup and chopped pecans.

Enjoy!