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!
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