Pumpkin pancakes with maple syrup
Delicate, fluffy pumpkin pancakes, seasoned with a pinch of cinnamon, cloves, and nutmeg, fit perfectly into the autumnal flavours.
Ingredients
- 200 g pumpkin purée (thick)
- 120 g wheat flour
- 2 eggs
- 2 tbsp cane sugar
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ tsp cinnamon
- pinch of nutmeg
- pinch of ground cloves
- oil for frying
Instructions
- Separate your yolks from the whites. Whisk the egg whites with a dash of salt until they're stiff, then set them aside.
- In another bowl, mix together the pumpkin puree, egg yolks, sugar, and a splash of vanilla extract.
- Sprinkle in the spices and fold in the sifted wheat flour. Stir everything together until it's just combined.
- Gently fold in your beaten egg whites until the mixture is smooth.
- Heat a bit of rapeseed oil in a pan and fry the pancakes (on low heat) until they're golden on both sides.
- Serve them up with a drizzle of warm maple syrup or your chosen toppings.
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