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 definately 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.

Comments

- These pancakes can be made a day ahead. Keep them refrigerated and warm in 325F (170C) oven for 20-30 minutes.