Pumpkin Pie Pancake Recipe

Pumpkin Pie Pancake Recipe

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 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/8 teaspoon nutmeg
• Pinch of cloves
• Pinch of salt
• 300ml milk
• 2 eggs, separated
• 30g unsalted butter, melted
• 2 tablespoons Pure Maple Syrup, Amber Rich
• 225g plain flour
• 2 1/2 teaspoons baking powder
• Vegetable oil, for frying
• Handful of pumpkin seeds and walnuts
• Icing sugar, to dust

Instructions

1. Add the pumpkin, spices, salt, milk, egg yolks, butter and maple syrup to a food processor and blitz until smooth.
2. Whisk the egg whites until stiff peaks form.
3. Place the dry ingredients in a bowl and make a well in the centre. Gradually add the pumpkin mixture and whisk until the batter is thick and smooth.
4. Gently fold in the egg whites.
5. Heat a little oil in a frying pan. Pour a ladle of batter into the hot pan and cook until bubbles form on the surface. Flip and cook the other side for about 1 minute.
6. Serve with pumpkin seeds, walnuts and a dusting of icing sugar. Drizzle with Pure Maple Syrup, Amber Rich.