Pancakes, one of the most favourite breakfast items across the world. But it gets better – pumpkin pancakes. With homemade pure pumpkin purée, and extra cinnamon, for that warm autumn feeling. Serve them with whipped cream, chocolate glaze, your favourite syrup, however you like it. I recommend the chocolate glaze, of course.
Ingredients
100 grams pumpkin puree
200 grams plain yoghurt
2 tablespoons vegetable oil
1 small egg
2 tablespoons Demerara sugar
150 grams plain flour
1 ½ teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
¼ teaspoon ground ginger
¼ teaspoon ground cloves
Preparation
Take a large bowl, add in the egg and sugar, and whisk vigorously until smooth and lighter in colour. Add in the pumpkin purée, yoghurt, milk, and the oil, then blend really well. Add in the spices, and blend until they are dissolved. Finally, sift in the flour and baking powder, then mix one final time.
Grease the griddle or a large pan, and heat it up over medium high heat. Take out the batter with a small ladle (60 ml, ¼ cup), and cook the pancakes until puffed up and golden, about a minute per side. Serve them warm with syrup. Yields 10 pancakes.
