I don't cook with pumpkin too much, but I'm hoping to change that. Adding this tasty vegetable to a pancake batter not only provides great colour and taste, but also counts as a vegetable serving. Hmmm... if all the vegetables came in such tasteful packages, I'd definitely eat more of them.
recipe from Nigella Christmas
makes around 30 pancakes
- Eggs - 2
- Butter milk - 375 ml (+ more if the batter is too thick)
- Pumpkin puree - 1 can (400 g)
- Flour - 250 g
- Sugar - 3 tablespoons
- Baking powder - 1 teaspoon
- Baking soda - 1/2 teaspoon
- Salt - 1/4 teaspoon
- Oil - 1 table spoon plus more for frying
- Put all of the ingredients into a blender and blend for a few
minutes until a thick batter forms. You might need to add more
buttermilk if it's too thick.
- Alternatively, in a bowl whisk eggs with butter milk until foamy, add the pumpkin puree and mix. Add the rest of the ingredients to a bowl and mix with a spatula.
- Fry the pancakes on a lightly oiled skillet until the bubbles start to pop on the batter, turn the pancakes and fry for 2-3 minutes on the other side.
- These pancakes can be made a day ahead. Keep them refrigerated and warm in 325F (170C) oven for 20-30 minutes.