Spooky season can be delicious too! Use any leftover pumpkins to make our scarily good pumpkin pancakes. Taste them if you dare!
Serves 5-6 (10-12 pancakes)
120g whole wheat flour
2 tbsp baking powder
1/4 tbsp baking soda
1 tbsp cinnamon
1 tbsp ground ginger
1/2 tbsp salt
1 x eggs
100g pumpkin purée
1tbsp maple syrup
1tbsp rapeseed oil
*First make the pumpkin purée or use the canned one. Cut a small pumpkin in half and scoop out the seeds and fibrous strings using an ice-cream scoop or large spoon. Chop the flesh of the pumpkin into even chunks and put them in a pot with a little boiling water. Steam for 10-15 minutes or until the flesh is soft before blending until smooth using a blender, food processor or mixer.
Whisk flour, baking powder, baking soda, spices and salt in a bowl.
In a separate bowl, stir together milk, pumpkin purée, egg, maple syrup and rapeseed oil.
Fold mixture into dry ingredients.
Heat a lightly oiled griddle or frying pan over medium high heat.
Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides about 2 minutes per side; serve with maple syrup.