Pumpkin Pancake Recipe

Use this easy pumpkin pancake recipe to cook up a stack of breakfast pancakes.




Pancakes 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.

PUMPKIN PANCAKE RECIPE

Makes about 12 pancakes:

Ingredients
225g (1.5 cups) wholemeal or plain (all-purpose) flour
3 tbsp caster (superfine granulated) sugar
1 level tsp bicarbonate of soda (baking soda)
2 level tsp cream of tartar ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground nutmeg
¼ tsp ground cloves
150ml (1 cup) pumpkin puree
200ml (3/4 cup) milk
1 egg

Method
Mix flour with sugar, bicarbonate of soda, cream of tartar and spices.

Make a hollow in the center of the dry ingredients and pour in the beaten egg, pumpkin puree and milk. Beat together 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.

Drop 1 tbsp of batter on to the pan and spread a little so that it is not too thick. Allow to cook for about 60-90 seconds, then flip over and cook the other side.

Serve immediately just as they are, or with a fine drizzle of maple syrup.

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