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crumbly pumpkin pancakes

updated

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Ingredients for 1 servings:

  • 1 egg(s), size L
  • 125 g pumpkin puree from Hokkaido pumpkin
  • 15 g durum wheat semolina
  • 20 g potato flour
  • 30 ml carbonated mineral water
  • some nutmeg, freshly grated
  • some salt and pepper from the mill
  • 15 g butter
  • 4 basil leaves

Instructions

Working time approx. 5 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with brown butter

Combine all ingredients except the butter and basil in a tall bowl and whisk together. Let rest for 15 minutes. Pour the batter into a hot pan and cook until golden brown on both sides (I usually cook pancakes without any additional fat). Heat the butter in a small saucepan until it is hot and brown, being careful not to overcook it. Slice the basil leaves. Transfer the pancake to a plate, pour the brown butter over it, and sprinkle with the basil.

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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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