Pumpkin Pancakes
Serves: Approx 12 pancakes
Prep time: 10 minutes
Cook time: 20-25 minutes
Ingredients:
380g self-raising flour
110g caster sugar
1 tsp baking powder
Pinch salt
½ tsp cinnamon
400g milk
75g melted butter
2 eggs
2 tbsp vanilla essence
2 tbsp honey
You will also need:
2 medium mixing bowls
Extra butter for cooking (2-3 tablespoons)
Large frying pan
Ladle
Damp cloth for wiping the frying pan
Method:
Combine all dry ingredients, Nutri V Pumpkin Powder, self-raising flour, caster sugar, baking powder, salt and cinnamon in a mixing bowl, gently stir and combine together, leaving a well in the centre of the bowl.
Combine all wet ingredients, milk, melted butter, eggs, vanilla essence and honey in a separate bowl. Whisk well to combine then gently pour into the dry mix. Whisk together until smooth. A few lumps are fine, it’s better not to mix the flour too much.
Let the batter rest for 5 minutes.
While you wait for batter to rest, gently warm the frying pan and keep on a medium heat. Once the batter is ready, melt a tablespoon of butter in the pan, ensure it spreads well over the pan. Use your ladle to pour batter into the pan, around ¼ cup works for each pancake. Use the back of the ladle to smooth out if needed. Cook pancakes for around 3-4 minutes a side. When the base of the pancake is golden and small bubbles appear on the surface, gently flip and repeat the process on the other side.
In between batches of pancakes, make sure you wipe the pan clean before starting to cook another batch. This recipe yields around 12 pancakes.
Chef's suggestion:
Enjoy with your favourite pancake toppings. We love to serve these pancakes with maple syrup and/or a cube of butter melted on the top. Icing sugar and raspberries also a nice touch!
Recipe created by Glory Us.
