Pumpkin pancakes
Pumpkin pancakes have an appealing orange color thanks to the high pumpkin puree content. The pumpkin gives the pancakes softness, while the spelt and buckwheat flours give them a slightly nutty flavor. Simply top the pancakes with sour cream, chopped nuts, and maple syrup.
Ingredients · Servings 2
- 330 g Hokkaido pumpkin
- 2 tablespoons cane sugar (or panels)
- 1 teaspoon clarified butter
- 1 teaspoon baking powder
- 5 tablespoons spelt flour
- 400 ml milk
- 50 g buckwheat flour
- 1 egg
Method · 55 min
- Clean the pumpkin, cut it into pieces and boil it in water until soft. Then drain it and let it cool.
- Transfer the cooked pumpkin to a tall container, pour in the milk, add cane sugar (or panela), melted butter, baking powder, eggs and mix everything together.
- Then add the buckwheat and spelt flour and mix thoroughly into a smooth dough.
- Heat a little oil in a pan and gradually fry the pancakes from the batter until golden brown on both sides.
- Serve the finished pancakes with sour cream, chopped nuts and maple syrup.
