Combine sweet and savoury in pumpkin pancakes
We love a dish that surprises our tastebuds and baffles our brains. In this easily prepared snack fusing both sweet and savoury, pancakes make a new ally out of the humble pumpkin. Nosh on these fluffy beauties at any hour of the day, whether the cravings call at breakfast, brunch, lunch or any time in between.
INGREDIENTS
2 cups plain flour
1 teaspoon bicarb soda
2 teaspoons baking powder
3 tablespoons brown sugar
1 teaspoon each of ground cinnamon, ginger and nutmeg
salt and pepper, to taste
1-1/2 cup milk
1 egg
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 cup pumpkin puree
butter
TO MAKE
Sift the flour, bicarb soda and baking powder into a large bowl, then add the brown sugar, spices and seasoning. Stir to combine.
Grab a separate bowl and whisk the milk, egg, vegetable oil and vanilla extract together. When smooth, stir in the pumpkin puree.
Pour the pumpkin mixture into the large flour bowl, and stir until well combined.
Heat a dollop of butter in a large frypan over medium-high heat.
Ladle about 1/4 cup of the batter into the pan at a time, and cook the pancakes for a few minutes on each side until cooked through and golden brown on the outside.
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