monoprint

Alice is

cooking spiced pumpkin pancakes

October 13, 2014

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Halloween is so very deeply American, that I feel any recipe surrounding it I feel has to be. American pancakes are my guilty pleasure. These ones, made with pureed squash or pumpkin are hellish moist and fluffy. Make sure you have these with strong filter coffee and pile ‘em high.

The fundamental rule for perfect pancakes is that your pan MUST be non-stick. Use a small one too for a good shape. Batter can always be tweaked and adjusted, but a bad pan = bad pan(cakes).

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Spiced Pumpkin Pancakes with Bacon, Maple Syrup and Pecans (make about 6 big fat ones)

250g cooked butternut squash or pumpkin. The flesh scooped out and mashed with a fork or pulsed

150g self raising flour

1 tsp baking powder

1 tsp salt

1 tbsp caster sugar

1 tsp ground cinnamon / a grating of nutmeg / 1 tsp of ground ginger (or use mixed spice)

1 egg

280ml whole milk

1 tbsp melted butter

To serve:

grilled streaky bacon

toasted pecans

maple syrup

Make them:

  • Sift together the flour, baking powder, salt, sugar and spice

  • Separately whisk together the pureed squash, egg, milk and melted butter

  • Beat the wet goods into the dry to form a smooth batter

  • The batter wants to be fairly thick but still a droppable consistency

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  • Heat your pan until good and hot. Spoon a ladle full into the pan and turn the heat down. The trick with these pancakes is to cook them low so they cook inside properly

  • Wait until bubbles start to appear (about 3/4 minutes)…

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… then flip and cook on the other side

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Grill your bacon and toast your pecans, then stack high and douse with maple syrup

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2 Comments

  • Jules

    November 24, 2014

    These look even more moorish than crack.

  • RF

    February 24, 2015

    So Food 52. But better. An American, like myself, would enjoy this breakfast whole-heartedly. Can’t wait for the Brits to eat like this!

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