Pumpkin Spice Pikelets (Mini Pancakes) With Sour Cream Pockets
An Original Recipe by Lorraine Elliott
- 1 cup plain all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2/3 cup milk
- 1/2 cup pumpkin puree
- 1 egg
- 1/2 cup sour cream (not low fat)
- Maple syrup to serve
Pumpkin puree is either the tinned variety or as it tends to be expensive in Australia, it is roasted pumpkin that has been pureed. I roast pumpkins whole at 180C/350F until soft and when cool peel the skin off and remove the seeds and puree in a food processor.
Step 1 - Whisk the flour, spices and baking powder together in a medium sized bowl. Whisk or puree the milk, pumpkin puree and egg in a jug. Make a well in the dry ingredients and mix in the pumpkin mixture. Then add in the sour cream stirring gently but try not to dissolve the lumps of sour cream. You want pops of sour cream in every bite.
Step 2 - Heat a frying pan on medium heat and brush or spray with oil or butter. Make small pikelets and fry on one side until bubbles appear and then gently flip them over and cook on the other side. Serve with maple syrup.