Pumpkin pancakes
Preparation
20 min
Difficulty
Intermediate
Servings
6
Preparation
Sift flour, baking powder, sugar, salt, and spices in a big bowl.
Use the whisk to whip the eggs, the melted butter, the buttermilk, and the puree.
Then pour the liquid mix into the dry one and blend them.
The dough should be creamy but still fluid.
Grease and put on the heat a heavy bottom frying pan, when hot, pour in a large spoon of dough per pancake. They are ready to be turned when small bubbles appear.
Ingredients
Pancakes :
- All-purpose flour 225 gr (1 cup)
- Baking powder 3 gr (1/2 teaspoon)
- Eggs 2 small or 1 large
- Buttermilk 180 gr (3/4 cup)
- Sugar 50 gr (1/4 cup)
- Melted butter 30 gr (2 tablespoons)
- Pumpkin, carrot, and apricot puree 180 gr (3/4 cup)
- Salt 1 pinch
- Pumpkin spice or cinnamon powder 1 pinch
- Maple syrup to garnish
Pumpkin spice ingredients:
- Cinnamon powder 1 tablespoon or cinnamon 1 stick
- Nutmeg 1 teaspoon
- Ginger powder 1 teaspoon
- Clove powder ½ teaspoon
