Pumpkin spiced pancakes
More pancakes? Yes, more pancakes! Can you ever have too many pancakes? Not according to me. These are very different from the ones I showed you earlier. In size, as well as in taste. After I made the pumpkin pie I had quite a bit of pumpkin purée left over so I had to think of another way to use pumpkin purée. Not that that is a very hard thing to do as it’s extremely versatile but I was in the mood for something sweet and something for breakfast…
And browsing the net for inspiration I found a mention of pumpkin pancakes… And voila…I made these pumpkin pancakes! I made these with soy yogurt and soy milk so they’re also lactose free. Ofcourse you can substitute this with regular yogurt and milk if you want to.
The batter is fairly thick so I made small American sized pancakes that are a little thicker, so when baking them make sure you don’t turn the heat up too high as they do require some time to cook inside. But they are incredibly tasty. Even without syrup or sugar, but I had these with the apple pear chutney I made earlier and that was a golden combination!
- 155 gr flour
- 30 gr brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp cardamom
- 1/4 tsp cloves
- 1/4 tsp salt
- 1 large egg
- 180 ml soy milk
- 170 gr pumpkin puree
- 75 gr soy yogurt
- 2 tbsp butter or oliveoil melted
Put all the dry ingredients together in a large bowl (flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, cardamom and salt) Stir it all together well.
All all wet ingredients into another bowl; the egg, the yogurt and soy milk, pumpkin puree and the melted butter. Stir everything until well combined and smooth.
Add the egg mixture into the flour mixture until it is smooth. It's a thicker batter than your average pancakes.
Heat a frying pan on medium fire and once hot ad a little butter in the pan. Leave this to melt and than add a spoon of the batter in the middle of the pan and leave this to cook gently.
As I mentioned; because these are fairly thick it takes a bit of time to have them cook all the way through. So don't let them go too high as that will burn the outside before cooking the inside.
Turn and bake the other side.
You can keep them warm in the oven until they're all baked. Serve with honey and/or icing sugar