I’m feeling very Wintery all of a sudden! The big jumpers and scarves are out, and so are the big Winter flavours! I was searching the internet for something seasonal to make and came across this lovely pumpkin pancake recipe (I tweaked it a little, I can’t help myself). It makes beautifully light and fluffy American style pancakes with a delicious spicy hum.
Pumpkin Pancakes
- 250g cooked, mashed pumpkin
- 350g milk
- 1 egg
- 1tbsp olive oil
- 1tbsp cider vinegar
- 250g plain flour
- 3tbsp brown sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda
- 1.5 tsp cinnamon
- 1 tsp ground ginger
You can buy canned pumpkin, but to make from scratch remove the seeds and cut your pumpkin into slices, and bake or steam until soft. I used my steam oven and it took around 15 minutes. Once cooked remove from the skin and mash until a puréed texture.
In a bowl, mix together the pumpkin, milk, egg, oil and vinegar. Then add the sugar and sift in the flour. Finally, stir in the baking powder, bicarbonate of soda, cinnamon and ginger. Use a hand whisk to get lots of air into the batter.
Heat up your best non-stick pan, in my case this disgusting looking thing I’ve had for years and still love.
(I’m sorry, don’t judge me)
The pancakes will take around 30 seconds each side. I used a ladle to measure out the mix. Once you’ve got your stack cooked and good to go, adorn it with a classic knob of butter, a sprinkling of cinnamon and a healthy drizzle of golden syrup.
Anyone else got hearts in their eyes looking at these or just me?! The pumpkin adds a really nice subtle flavour, kind of an earthy sweetness. I was pleasantly surprised at how well it works as a pancake ingredient. Give them a try, and have a great Halloween!