Pumpkin Pancakes
An Original Recipe by Not Quite Nigella
Preparation time: 5 minutes
Cooking time: 20 minutes
Makes about 10 pancakes (depending on the size)
- 250g/0.5lb roasted pumpkin
- 1 1/4 cup milk
- 2 eggs
- 1 cup plain all purpose flour
- 1 teaspoon baking powder
- 4 tablespoons honey (plus more for serving or you can also use maple syrup)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon all spice
- Butter or oil for frying and an extra pat of butter per stack
Step 1 - Blend the pumpkin with the milk and eggs until smooth. Place in a large mixing bowl and add the flour, baking powder, honey, cinnamon, nutmeg and all spice. Mix well.
Step 2 - Preheat a frypan or skillet on medium heat and once it has reached temperature, add a little butter or oil. Ladle the batter onto the frypan and cook until bubbles appear on the surface of the pancake. Gently turn over and cook on the other side. Serve with an extra pat of butter and more honey or maple syrup.