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 :
- 225 gr (1 tasse) of all-purpose flour
- 3 gr (1/2 cuillère à café) of baking powder
- 2 small eggs or 1 large egg
- 180 gr (3/4 de tasse) of buttermilk
- 50 gr (1/4 de tasse) of sugar
- 30 gr (2 cuillères à soupe) of melted butter
- 180 gr (3/4 de tasse) of pumpkin, carrot, and apricot puree
- 1 pincée de sel
- 1 pincée of pumpkin spice or cinnamon powder
- Maple syrup to garnish
Pumpkin spice ingredients:
- 1 cuillère à soupe of cinnamon powder or 1 stick of cinnamon
- 1 cuillère à café of nutmeg
- 1 cuillère à café of ginger powder
- ½ cuillère à café of clove powder
