Pumpkin (or squash) pancakes
This is a twist on the traditional version of a Scotch (or American) pancake, incorporating pumpkin flesh for added moistness and sweetness. Keep the cooked pancakes warm in a couple of tea towels until they're all reading to serve.
Ingredients
- 150g pumpkin, peeled and diced
- 120g self-raising flour
- 30g caster sugar (about 2 tbsp)
- ½ tsp cream of tartar
- ½ tsp bicarbonate of soda
- ½ tsp mixed spice
- ½ tsp salt
- 2 eggs
- about 2 tbsp milk
- oil for greasing, e.g. sunflower
- maple syrup or honey, to serve
Method
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Step 1
Steam or boil the pumpkin until soft (about 10 minutes). Purée in a food processor (or mash really well) and leave to cool.
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Step 2
Mix the flour, sugar, cream of tartar, bicarbonate of soda, mixed spice and salt together in a large bowl. Add the eggs and cooled pumpkin purée. Whisk together, then gradually add enough milk (about 2 tablespoons) until the mixture has the consistency of double cream.
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Step 3
Heat a large non-stick frying pan or flat griddle pan. Add a little oil and use a piece of kitchen paper to grease the pan all over. Add a large tablespoon of the pancake mixture and repeat; you'll probably have room for about four at a time. Fry on a low to medium heat, until you see bubbles forming all over the top of the pancake.
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Step 4
Gently use a pallet knife to turn the pancakes (they should be a golden brown colour), then cook for a minute or so, until golden brown on the other side. Cook in batches and keep warm, wrapped in a clean tea towel. Serve drizzled with maple syrup, or honey.
