Pumpkin pancakes

Makes 15


  • 100 g whole wheat flour
  • 1 tsp baking soda
  • 0,5 tsp ground cinnamon
  • 0,5 tsp ground nutmeg
  • 0,5 tsp vanilla sugar
  • 2 tbsp light Muscovado sugar
  • 150 g pumpkin puree (e.g. butternut or red kuri squash)*
  • 200 ml milk
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 35 g melted butter
  • oil for frying
  • pinch of salt
Mix together flour, baking soda, salt, cinnamon, nutmeg, vanilla sugar and muscovado sugar. In a separate bowl combine pumpkin puree, milk, lemon juice, lemon zest and melted butter. Mix the contents of both bowls to form a smooth batter.
Heat oil in a pan and spoon some batter into the pan. Fry the pancakes for a minute on each side. You will know it is time to turn when the top starts to form small bubbles. Serve right away bit butter and syrup.
*To make the pumpkin puree cut the pumpkin into sections, remove seeds. Place the sections onto a baking tray and bake at 180 degrees Celsius for 30 minutes, until the pieces are soft and you can easily insert a fork. Remove the peel and puree. You can freeze the leftover puree to use at another time.