pumpkin pancake

so what do you do with unused ingredients, you make a new dish out of them. we bought a few pumpkins a week ago, with the intention of making pumpkin soup. but that didn’t happen as our original dinner plan was derailed. so those pumpkins were left sitting on the shelf. a week later, we had the urge to cook up brunch, and pancakes came to mind. but not just any regular pancakes, pumpkin pancakes!

yields 3 pancakes

cooked pumpkin 1/2 cup
plain flour 1/2 cup
baking powder 1 tsp
sugar 1 tbsp
egg 2
water 1 tbsp

  • cut pumpkin into small pieces and boil in a pot of water until soft, about 5 min
  • strain the water and mash with a spoon to yield 1/2 cup
  • sift the flour into the pumpkin mash, mix well with the baking powder and sugar
  • add the eggs and water, mix well again
  • in a pan over medium heat, melt a small tab of butter, and scoop 1/2 cup of pancake batter
  • cook the bottom side until bubbles appear on the top side, and the cake is not watery anymore, around 2 min
  • flip and cook the other side for 2 min
  • serve with maple syrup or jam
combine equal amounts of pumpkin mash to flour

combine equal amounts of pumpkin mash to flour

mix the dry and wet ingredients

mix the dry and wet ingredients

mix until batter is a slurry

mix until batter is a slurry

cook on one side until bubbles appear and the batter is not watery

cook on one side until bubbles appear and the batter is not watery

good enough on its own, but great with syrup or jam

good enough on its own, but great with syrup or jam

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2 responses to “pumpkin pancake

  1. Pingback: Editor's Picks - 10 Recipes For The Winter! | foodpanda Magazine HK·

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