Pancakes are just too good, they never go out of style, we never get tired of them. During brunch, as a snack, for lunch alternating between sweet and savory... But with this revamped version with pumpkin, a whole new range of flavors awaits you. The texture is tender and fluffy, with a subtle hazelnut undertone thanks to the potimarron. Enough chitchat, here's the recipe:
Ingredients for pumpkin pancakes (10 to 12 pancakes)
- 250 grams of potimarron
- 160 grams of flour
- 2 eggs
- 65 grams of brown sugar
- 1/2 packet of baking powder
- spices OR 1/2 teaspoon of cinnamon powder, 1/2 teaspoon of nutmeg powder, 1/2 teaspoon of ground cloves, 1/2 teaspoon of ground ginger (your choice)
- 50 ml of cow's milk or plant-based milk
- 40 grams of chopped pecans
- Orange zest (optional)
- Anything you want to top your pancake with (maple syrup, jam, chestnut cream, speculoos paste, etc.)
Recipe for pumpkin pancakes
- Cut the potimarron, remove the seeds - Cook the pieces in a pot of hot water for about twenty minutes - When the flesh is tender, you can peel the skin - Place the flour in a container (a mixing bowl is perfect) and make a well in the center - Pour in the eggs, milk, spices, chopped pecans, and yeast. You can also add orange zest if you decided to include it. Mix well - Mix until it becomes a mashed pot pureeI'm in for your preparation until you get a homogeneous dough. In a well-oiled (and hot) crepe pan, place a nice tablespoon of dough and make circular movements until the pancake becomes... well... a pancake. When it starts to form small bubbles, gently peel it off at the edges and flip it. Once on the plate, you can add whole pecans. As for the rest, it's up to you: plain, maple syrup, jam, chestnut cream, speculoos paste... As a savory accompaniment, we can also suggest a curry of pumpkin, coral lentils, chickpeas... But again, the choice is yours! It's your brunch, enjoy yourself!- Are you ready to crush some pancakes this weekend?
So, are you ready to crush some pancakes this weekend?
