Pumpkin Pie Pancake Recipe
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10m | 20m | 30m |
Our Pumpkin Pie Pancakes are like having dessert for breakfast and a great way to use up leftover cooked pumpkin.
This recipe makes 10 pancakes.
Ingredients
- 125g pumpkin, cooked ⠀
- 2 tsp cinnamon ⠀
- 1/2 tsp ginger ⠀
- 1/8 tsp nutmeg ⠀
- Pinch of cloves ⠀
- Pinch of salt ⠀
- 300ml milk ⠀
- 2 eggs, separated ⠀
- 30g unsalted butter, melted ⠀
- 2 tbsp Pure Maple Syrup, Amber Rich ⠀
- 225g plain flour ⠀
- 2 1/2tsp baking powder ⠀
- Vegetable oil for frying ⠀
- Handful of pumpkin seeds and walnuts ⠀
- Icing sugar to dust ⠀
⠀
Instructions
- In a food processor add the pumpkin, spices, salt, milk, egg yolks, butter and maple syrup. Blitz until smooth. ⠀
- Whisk the egg whites until peaks form. ⠀
- Put the dry ingredients in a bowl and make a well in the centre. Slowly add the pumpkin mixture to the flour and whisk until the batter is thick and smooth. ⠀
- Next fold in the egg whites. ⠀
- Heat the oil in a frying pan and then pour a ladle full of batter in the hot pan. Cook until bubbles form on the upper side. Then flip the pancake and cook the other side for about a minute. ⠀
- Serve with pumpkin seeds, walnuts, and a dusting of icing sugar. Drizzle some Pure Maple Syrup, Amber Rich on the pancakes.⠀
