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Kooie Kaka

Spiced Pumpkin Pancakes

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

Ingredients

  • 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)

Instructions

    Cup of Yum
  1. 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.
  2. Then add the pumpkin purée and whisk further.
  3. 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.
  4. Serve pancakes with pomegranate arils, drizzled with honey or syrup of your choice and garnish with a dusting of icing sugar and crushed pistachios.