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
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.