Pumpkin Spice Pancakes
- Recipe by Rosie Morgan -
Pink Haired Pastry Chef
A WORD FROM THE CHEF
This seasonal pancake recipes makes six medium-sized, thick, fluffy American-style pancakes. It’s a delicious and warming dish for breakfast, brunch or any time of day. They can be served with your favourite pancake toppings - my favourite happens to be a few big dollops of Greek yoghurt and a generous drizzle of golden syrup.
INGREDIENTS
100 grams pumpkin puree
30 grams caster sugar
1tsp vanilla paste or extract
Two whole eggs
150 grams plain flour
2tsp baking powder
1tsp pumpkin spice or 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger and 1/4 tsp ground mixed spice (or allspice) mixed together
50 grams milk
1tsp vegetable oil or any flavourless oil
Five grams butter
METHOD
In a mixing bowl, add the pumpkin puree and sugar. Whisk together.
Add the eggs and vanilla and whisk again.
Sieve in the flour and baking powder and mix until smooth.
Add the pumpkin spice and milk and whisk briefly. Be careful not to overmix.
Heat a frying pan on medium heat. Add the oil and butter when hot.
Add scoops of the pancake batter to the hot pan, how many you get will depend on the size of your pan, you may be able to fit two or three at a time depending on the size.
Cook for two to three minutes on one side or until air bubbles start to form on the top of the pancakes.
Carefully flip the pancakes and cook for a further one to two minutes until the pancakes have risen considerably.
Remove from the pan and place into a low heat oven to keep warm while you finish the others.
Keep cooking the pancakes until all batter has been used.
Serve warm with toppings of your choice.
Top tip!
You can make your own pumpkin or butternut squash puree at home. To do this, peel the pumpkin or butternut squash, remove the seeds and cut into chunks. Steam cook them for 15-20 minutes until soft or place into a deep baking dish, cover in tinfoil and bake for 20-30 minutes until soft.
You can then puree using a food processor, hand blender or do it by hand with a masher.
If the butternut squash or pumpkin is quite large, you can cut them into wedges without removing the skin and cook them. Once cooked, you can scrape the inside flesh off the skin to puree.
Allow to puree to cool before using in baking recipes.
ABOUT THE CHEF
Rosie Morgan, who is a freelance food photographer, food stylist and recipe developer can be found on Instagram or Facebook @pinkhairedpastrychef
You can also contact her at: pinkairedpastrychef@gmail.com
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