In the month of October, you will always find pumpkin purée stashed in jars, jugs & bowls in my fridge, I love baking with it & experimenting with it at this time of year. Whenever I’m working on creating & testing new recipes out in the kitchen tough, it often leaves me with the most random quantities of ingredients, ones that often aren’t quite enough to make a new or existing recipe & so they just sit in the fridge or freezer until I have enough time or quantity to use them in something.
This week, with very little time but a determination to claim my fridge back from the mounting containers of pumpkin purée, I decided to gather all of the little portions leftover from other recipes & any opened containers that had been open for a questionable amount of time (don’t lie, we all do it) to see what I had & to come up with something quick & simple to use it all up. With 150g of scraped together pumpkin purée & an open container of buttermilk, my mind quickly raced to pancakes! A tall stack of warm, sweet, orange hued, fluffy pancakes. Ready in minutes, little sweetened & with a little spice, these were the perfect way to add a little autumnal twist to a quick working brunch.
PUMPKIN PANCAKES
(makes around 10 pancakes, depending on how large you like them)
Ingredients:
- 150g pumpkin purée
- 2 large eggs
- 240ml buttermilk
- 30ml rapeseed oil
- 35g caster sugar
- 190g plain flour
- 2 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1 1/2 tsp cinnamon
- 1/4 tsp ginger
- Pinch of cloves
- Pinch of salt
Method:
- In a large bowl or jug, mix together the pumpkin, egg, buttermilk, oil & sugar
- Sift over the flour, baking powder, bicarbonate, spices & salt
- Whisk everything together until the batter is smooth, lump free & well combined
- Set a large frying pan over a medium heat & lightly oil
- Using a large spoon or ladle, add one full spoonful of the batter to the & fry for about 3 minutes each side, until golden & risen
- Repeat until all of the batter has been used up
