Give your breakfast staple an Autumn twist!
What sounds better than pancakes? Pumpkin pancakes!
They are delicious, super easy to make, and addition of freshly cooked pumpkin gives them a healthy twist.
- 5 teaspoons of sugar
- 2 cups of flour
- 2 or 3 tablespoons of cooked pumpkin (or store-bought pumpkin puree)
- 100ml of milk
- water (optional, if the mixture is too thick)
- 1 teaspoon of cinnamon
- olive oil/ vegetable oil for frying (up to 3 tablespoons)
- sugar/ powdered sugar for dusting (up to 2 tablespoons)
Cook small pumpkin or squash in a slow cooker (you can also use store-bought pumpkin puree). Pour 50 ml of water into a crockpot, put pumpkin (with skin on) inside the cooker, close the lid, and cook for 1hr or 1,5hr on high /+ 2hrs on low. Pierce pumpkin with a skewer or fork to check if it's fully cooked.
When it's done, leave it to cool, cut it in half, and scoop out the seeds. Then scoop out up to 3 tablespoons of pumpkin's flesh (you can freeze the rest for later).
Mix in cooked pumpkin with 2 cups of flour, 5 teaspoons of sugar, 100 ml of milk, and 1 teaspoon of cinnamon.
Mix it well (you can use a hand mixer), until the batter is smooth.
Heat olive/vegetable oil in the pan. Using tablespoon transfer batter onto the hot pan (it takes roughly 3 tablespoons of mixture to form 1 pancake) and fry your pancakes for up to 3 minutes on each side until they are golden brown.
Carefully transfer them onto a plate. Let them cool off for half a minute and then use paper towels to soak any excess fat. Sprinkle additional sugar or powdered sugar over each pancake and serve them while they're still warm.