Kooie Kaka
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Spiced Pumpkin Pancakes
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Ingredients
- 250 g pumpkin roast pumpkin and mash flesh - see notes above, puree
- 1 tsp cinnamon
- 1/4 nutmeg (grated)
- 1 cardamom pod (seeds removed and crushed)
- 1 pinch salt sea salt
- 300 g self-raising flour
- 300 ml milk
- 1 tsp baking powder
- 2 tbsp caster sugar
- 2 medium egg free range
- vegetable oil for cooking the pancakes
- butter for cooking the pancakes
- pistachios to serve, crushed pistachios, maple syrup or honey or cherry syrup
- icing sugar
- maple syrup
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.
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