Pumpkin Pancakes

The batter will become thicker after resting for a while. You can add some milk to adjust the consistency. You can make the batter a day ahead. Chill in fridge with cover.

Prep time：10 mins
Cook time：10 mins
Yield：12 pieces

Ingredients：

• 125 gm cake flour
• 4 tsp sugar
• 1/8 tsp salt
• 2 tsp baking powder
• 300 gm pumpkin puree
• 1 egg
• 1 tsp vanilla extract
• 220 ml milk
• mixed spices, to taste, optional
• pepitas / raisins / nuts, to taste, for garnish
• maple syrup, for dressing

Method:

1. Peel and deseed the pumpkin. Cut into cubes. Cook them with a microwave oven or steam them in a wok, covered, until softened. Use a large spoon to press through a sieve and make pumpkin puree. Set aside.
2. Combine the cake flour, sugar, salt and baking powder together and sift through a sieve. Set aside.
3. Use a large mixing bowl, combine the pumpkin puree, egg, vanilla extract, milk and mixed spices.
4. Pour the pumpkin mixture into the flour mixture in three batches. Lightly fold and combine well. Don’t over stir the batter. The batter shouldn’t be too thick, just thin enough to drip from a spoon as shown in the above picture. Cover and let it rest in room temperature for about 20 minutes. If you find the batter is too thick, you can add a little of milk to adjust the consistency.
5. Heat a non-stick pan over medium-low heat. Spray or brush with a little oil or butter. Pour in about ¼ cup batter and cook until both sides are golden, about 3 minutes each side. Repeat this step with the remaining batter. Serve with butter, pepitas and raisins on top, drizzled with maple syrup.

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