If you have some leftover cooked Pumpkin, it would be a good idea to mix it into Pancake batter. Today I had almost 1/2 cupful of Pumpkin, but it doesn’t matter how much to add. You can add more or less, just adjust the thickness of the batter with Milk. This recipe makes very thick batter, so that you can make thick (tall) pancakes. Add more Milk for thinner Pancakes.
8 to 10 Pancakes
1 & 1/2 cups Self-Rising Flour
2 tablespoons Sugar
1 pinch Salt
1/2 cup pureed Cooked Pumpkin
1/2 cup Milk *OR up to 1 cup Milk for thinner Pancakes
Oil for cooking
- Place Self-Rising Flour, Sugar and Salt into a large bowl and mix well. *Note: If you use Plain Flour, you need to add 1 teaspoon Baking Powder and mix well.
- Add pureed Cooked Pumpkin, Milk and Eggs, and whisk until smooth. *Note: Alter the amount of Milk for desired thickness of the batter.
- Heat a large frying pan (non-stick preferred) over medium low heat. Oil the pan very lightly or you need no Oil at all if you use a really non-stick pan. Cook pancakes for 3 minutes or until the edges get cooked. Flip over and cook for further 3 minutes or until cooked through.
- *Note: Thinner batter can be cooked more quickly.
- Transfer to a plate. Cover loosely with a clean tea towel to keep warm. Repeat with remaining batter, oiling pan between batches.
- Serve with Butter, Honey, Maple Syrup, Golden Syrup, Cream, Jam, etc.
- Thinner Pancakes for Dorayaki: The photo below is Dorayaki made with Pumpkin Pancakes. I added about 1 cup Milk and extra 2 tablespoons Sugar to make the thiner and sweeter Pancakes.
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