Kooie Kaka

Name: Kooie Kaka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 (to 6 people)
Ingredients: 250 g pumpkin puree; 1 tsp cinnamon; 1/4 nutmeg; 1 cardamom pod; 1 pinch sea salt; 300 g self-raising flour; 300 ml milk; 1 tsp baking powder; 2 tbsp caster sugar; 2 medium free range eggs; Vegetable Oil and butter; Crushed pistachios, icing sugar, maple syrup / honey / cherry syrup

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4 (to 6 people)
Course
Breakfast, Brunch
Cuisine
Persian, Iranian

Kooie Kaka

Travis Ward

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Spiced Pumpkin Pancakes

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Ingredients

Servings

250 g pumpkin puree (roast pumpkin and mash flesh - see notes above)
1 tsp cinnamon
1/4 nutmeg (grated)
1 cardamom pod (seeds removed and crushed)
1 pinch sea salt
300 g self-raising flour
300 ml milk
1 tsp baking powder
2 tbsp caster sugar
2 medium free range eggs
Vegetable Oil and butter (for cooking the pancakes)
Crushed pistachios, icing sugar, maple syrup / honey / cherry syrup (to serve)

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Instructions

Place the flour, baking powder, spices, sugar and salt into a large bowl. Crack in the eggs and whisk until smooth. Add the milk while whisking.
Then add the pumpkin purée and whisk further.
Heat a splash of oil and a small knob of butter in a non-stick frying pan until sizzling. Add spoonfuls of batter to make pancakes the size you prefer (I make mini ones - approx 5 cm diameter). Cook until bubbles start to form on the surface, then flip and cook the other side. Eat straight away or keep warm in a low oven while you cook further batches.
Serve pancakes with pomegranate arils, drizzled with honey or syrup of your choice and garnish with a dusting of icing sugar and crushed pistachios.