Saturday, 23 November 2013

Weekend Pancaking: Pumpkin Pancakes

With a side of pomegranate seeds

During the week, breakfast is often whipped-up in a flash, or a grab-n-go affair. On weekends however, breakfast is serious business. Pancakes anyone?

Handy pancaking tip - whisk the dry ingredients together in drink pitcher, then mix in the blended wet ingredients, and pour batter directly into the pan. No more fumbling with bowls and spoons!

  • 1 1/4 cups all-purpose flour
  • 2 Tbsp sugar
  • 2 tsp baker powder
  • 1 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 1/4 cups milk
  • 2 Tbsp butter, melted
  • 8 Tbsp canned pumpkin puree 
  • 1 egg

1) As per the above tip, whisk all dry ingredients together in a pitcher (from flour to nutmeg).
2) In a medium bowl, melt butter, then whisk in the pumpkin puree and egg.
3) Add the wet ingredients into the dry ingredients, and pour directly into a pre-heated pan on medium (about 1/4 cup of batter).
4) Cook for less than 2 minutes on both sides.


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