Pumpkin Pancake RecipePancakes are welcome at any time, but they’re especially nice for a lazy weekend breakfast, particularly when the weather turns cooler. These pumpkin pancakes are healthy, fast and easy to make. They're at their very best freshly made and served straight from the pan, but you can also make them in advance and refrigerate or freeze them until needed. If frozen, defrost and warm through in oven or microwave. Makes about 12 pancakes: Ingredients In a separate bowl, whisk together pumpkin puree, milk, and oil. Stir the liquid mixture into the dry mixture and stir well. Lightly oil a non-stick frying pan and heat over a medium heat. To test heat, drop a little batter on to the base. When it immediately shrinks and moves across the surface, the pan is ready. Make pancakes in batches, using about 40ml (1/4 cup) batter for each one. Pour batter into pan and cook for about 2 mins, until edges are set and pancakes are bubbly in the middle. Turn, and cook for another 2 mins. Serve immediately. Click here to go back to the top of Pumpkin Pancake Recipe.
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