Pumpkin Pancakes Recipe

Serves 4

Ingredients

Pancakes

• 1.5 cup milk
• 1 cup pumpkin puree
• 1 large egg
• 2 tbsp butter (Plus extra for frying)
• 2 cups plain flour
• ¼ cups brown sugar
• 2 tsp baking powder
• 1 tsp bicarb
• ½ tsp salt
• 2 tsp pumpkin spice
• 2 tsp cinnamon
• 1 tsp ground ginger
• ¼ tsp allspice

To make the pumpkin puree:

You will need 1 medium pumpkin

1. Cut pumpkin by hand into chunks.
2. Remove seeds.
3. Place on tray flesh side down and roast at 160°c for 45 – 55 mins until soft.
4. Mash pumpkin and leave to cool.

(You may have some left over you can freeze this for another time).

Method

1. In a bowl, whisk together the milk, pumpkin puree, egg, and melted butter.
2. In a separate bowl combine the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
3. Pour the flour mixture into the bowl with the wet ingredients and whisk until just combined. Add a little bit more milk if the batter is too thick do not over mix.
4. Heat a lightly buttered pan (non-stick if available) over medium-high heat. Add ¼ cup of pancake mix into pan.
5. Flip when the bubbles that appear on the surface and form holes, then nicely brown.

Serving suggestion

Serve hot with maple syrup and enjoy!