Pumpkin pancakes - from the 2009 show
How about Pumpkin Pancakes for an autumn treat? You could serve with maple syrup or ice cream. Or you could serve with maple syrup and ice cream!
Ingredients
| 225g pumpkin, or butternut squash, peeled, chunked, boiled and pureed |
1 tsp ground allspice |
| 450g plain flour |
1/2 tsp ground ginger |
| 2 tbsp brown sugar |
1 egg |
| 2 tsp baking powdwe |
Pinch of salt |
| 1 tsp ground cinnamon |
oil for frying |
Method
1. Mix together the mashed pumpkin, flour, sugar, baking powder and spices. Stir in the egg and slowly whisk in the milk to make a thick and smooth batter.
2. In a bowl you have already your mashed pumpkin. Add your flour, sugar, baking powder, cinnamon, all spice and ginger. Now add the egg and whisk to a smooth consistency with the milk – enough to make a thick batter.
3. Heat a little oil in a frying pan over a medium heat and drop in 3 or 4 spoonfuls of the pancake batter. Cook for 1-2 minutes on each side until golden brown. Keep a stack of the pancakes warm while you cook the remaining mix.
Back to
Longparish Pumpkin Home