Pumpkin Pancakes

17/12/2020
Category, , , , , ,
Yields24 Servings

Classification

NSW:  EVERYDAY   ACT: GREEN

Ingredients

 2 ½ cups pumpkin, peeled and chopped into small pieces
 1 ½ cups wholemeal self-raising flour
 1 cup plain white flour
 ¼ tsp salt
 ½ tsp nutmeg, ground
 3 eggs
 1 cup reduced-fat milk
 2 tbsp honey
 2 tbsp sultanas
 ½ cup hulled pumpkin seeds

Method

1

Boil pumpkin until soft (approx. 15 mins). Drain. Puree 1 cup of pumpkin and put to the side.

2

In a bowl, sift together flour, salt and nutmeg. Make a well in the centre and add eggs, milk, honey and pureed pumpkin. Mix until well combined and then fold in remaining chunks of pumpkin and sultanas.

3

Spray preheated fry pan with oil. Using a ladle, spoon in enough mixture to create pancakes that are about 10cm in diameter.

4

Sprinkle with hulled pumpkin seeds. When bubbles appear on the surface, flip pancakes over and cook until golden on the other side.

Ingredients

 2 ½ cups pumpkin, peeled and chopped into small pieces
 1 ½ cups wholemeal self-raising flour
 1 cup plain white flour
 ¼ tsp salt
 ½ tsp nutmeg, ground
 3 eggs
 1 cup reduced-fat milk
 2 tbsp honey
 2 tbsp sultanas
 ½ cup hulled pumpkin seeds

Directions

1

Boil pumpkin until soft (approx. 15 mins). Drain. Puree 1 cup of pumpkin and put to the side.

2

In a bowl, sift together flour, salt and nutmeg. Make a well in the centre and add eggs, milk, honey and pureed pumpkin. Mix until well combined and then fold in remaining chunks of pumpkin and sultanas.

3

Spray preheated fry pan with oil. Using a ladle, spoon in enough mixture to create pancakes that are about 10cm in diameter.

4

Sprinkle with hulled pumpkin seeds. When bubbles appear on the surface, flip pancakes over and cook until golden on the other side.

Pumpkin Pancakes
IngredientsDirections