Spiced Pumpkin Pancakes
Servings: 4 (to 6 people)
- 250 g pumpkin purée (see notes above)
- 1 tsp cinnamon
- 1/4 nutmeg (grated)
- 1 cardamom pod (seeds removed and crushed)
- 1 pinch sea salt
- 300 g self-raising flour
- 300 ml milk
- 1 tsp baking powder
- 2 tbsp caster sugar
- 2 medium free range eggs
- Vegetable Oil and butter (for cooking the pancakes)
- Crushed pistachios, icing sugar, maple syrup / honey / cherry syrup (to serve)
Place the flour, baking powder, spices, sugar and salt into a large bowl. Crack in the eggs and whisk until smooth. Add the milk while whisking.
Then add the pumpkin purée and whisk further.
Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Add spoonfuls of batter to make pancakes the size you prefer (I make mini ones - approx 5 cm diameter). Cook until bubbles start to form on the surface, then flip and cook the other side. Eat straight away or keep warm in a low oven while you cook further batches.
Serve pancakes with pomegranate arils, drizzled with honey or syrup of your choice and garnish with a dusting of icing sugar and crushed pistachios.