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11 June 2016

Breakfast Idea: Pumpkin Pancakes

About a month ago I posted on my Instagram these wonderful pumpkin pancakes and promised to come back with the recipe. And here I am, took me a bit longer but better later than never, right? So finally sharing this tasty recipe with you. By the way, I found it in one of my favourite blogs of a Ukrainian girl living in the USA -  Mom Story. As usually I can not just simply follow the rules. So instead of orange sauce proposed in the original recipe I have made a chocolate one. Just did not have oranges in house...:) White sugar I substituted by black Demerara, white flour - by wholewheat buckwheat. No matter what version you choose, you will be very happy with the result.

yields 15 pancakes
cup=240 ml

1 egg
3 tbsp sugar
2 cups milk
1 cup pumpkin puree
1 tsp cinnamon
1 tsp baking powder
1,5 cup flour (I used wholewheat buckwheat flour)
2 tbsp vegetable oil
1 tsp cocoa powder
1 ripe banana

Whisk egg with sugar. Add milk and mix well. Rub pumpkin puree through a sieve and add it into the milk mixture. Fold until smooth, add cinnamon.
Mix flour with baking powder and sift into the batter. It whould be quite thick when everything combined. Pour 2-3 tbsp of vegetable oil. 
Heat non stick pan (I used a small sauce pan for even round shape). Do not add any additional oil. Onto a dry pan pour scoop of batter in the middle. Wait for about 2 minutes and when you notice bubbles on top of the pancake it is just time to flip over. On the other side 30 seconds is enough. Do mot oil the pan. In the same way cook the rest of the pancakes one by one.

For the sauce blend banana with cocoa powder and sprinkle of sugar. Serve with blueberries and a good portion of Latte Macchiato :)

Enjoy you weekend and remember that Breakfast is the most important meal of the day! Becausehow you start it does matter!!!

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