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Pumpkin pancakes

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Ingredients for 2 servings:

  • 125 g flour
  • 125 g pumpkin puree (pumpkin puree)
  • 1 pinch of salt
  • 1 egg(s)
  • ½ tsp cinnamon
  • 3 tbsp, levelled sugar
  • 200 ml milk
  • 1 tsp baking powder
  • ½ tsp baking soda

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Mix the flour, baking powder, and baking soda and set aside. Beat the egg with the sugar until frothy. Then add the puree, cinnamon, salt, and milk and mix. Sift the flour mixture over the pancakes and mix briefly again. Heat a little oil in a pan and fry the pancakes. I use 1 tablespoon of batter per pancake. It goes really well with plum compote. Tips: I got the recipe for the pumpkin puree from the DB from user TexMexHex. This puree doesn’t get as runny. Heat the pan on the highest setting and then reduce the heat. The pancakes tend to brown quickly. I got over 20 small pancakes from the batter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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