Now that the pumpkin is in season, I decided to make these simple pancakes that with a dusting of icing sugar and cinnamon, are awesome! I made the pumpkin puree the day before to save time in the morning.
250g plain flour
2 tablespoons brown sugar
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
200g pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
2 teaspoons grated lemon zest
1 teaspoon lemon juice
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In a bowl combine the flour, brown sugar, sugar, baking powder, baking soda and salt then mix together with a whisk for two minutes. In another bowl, stir together pumpkin puree, cinnamon, ginger, egg, milk, vegetable oil, lemon juice and lemon zest.
Add dry ingredients to the wet and mix well but do not overdo mix. The goal is to create a lumpy batter.
Grease a nonstick frying pan about 12 cm in diameter, put it on the heat and when it is hot pour a ladle of the mixture. Allow to cook until they are covered in bubbles. Then turn and cook the other side.
Serve the pumpkin pancakes still warm dusted with icing sugar or maple syrup.