While the warming spices associated with pumpkin lean more towards winter cooking, pumpkins are actually in their prime right at the end of summer. Luckily for us, the season extends into Autumn, so you can enjoy these recipes fluffy pancakes for months to come.
Makes 12
+ vegetarian
+ nut free
Ingredients
80g raw sugar
½ cinnamon stick
300g pumpkin, peeled and chopped into 2cm pieces
100g water
30g butter + more for cooking
600g buttermilk
2 eggs
480g plain flour
1 tbsp baking powder
1 tsp bicarb soda
¼ tsp salt
Method
- Place sugar and cinnamon in TC bowl, mill for 20 seconds, speed 10.
- Add pumpkin, water and butter, cook for 10 minutes, 100°C, speed 1, or until pumpkin is soft.
- Puree for 10 seconds, speed 6.
- Add buttermilk, eggs, flour, baking powder, bicarb soda and salt, mix for 15 seconds, speed 4, or until just combined and smooth. Scrape down sides.
- Mix for a further 5 seconds, speed 4. Ideally, refrigerate batter for 30 minutes to overnight.
- When ready to cook, heat a large non-stick fry pan over medium-low heat. Melt in a knob of butter and swirl to coat the pan. Pour in batter and cook for 2 minutes, or until bubbles form on the surface of the batter and it appears to dry out. Flip and cook for another 1-2 minutes, or until golden brown and cooked through. Transfer to a warm oven or warming draw while you cook the remaining pancakes.
Serve with whipped mascarpone and maple syrup.
