Pumpkin pancakes
Preparation
20 min
Difficulty
Intermediate
Servings
6
Preparation
Sift flour, baking powder, sugar, salt, and spices in a big bowl.
Use the whisk to whip the eggs, the melted butter, the buttermilk, and the pumpkin smoothie.
Then pour the liquid mix into the dry one and blend them fastly for a little time.
The dough should be creamy but still fluid.
Grease and put on the heat a heavy bottom frying pan, when hot, pour in a large spoon of dough per pancake. They are ready to be turned upside down when small bubbles will appear.
Ingredients
- All-purpose Flour (type 00) 225 gr
- Baking powder 3 gr
- 2 small eggs or 1 big egg
- Buttermilk 180 ml
- Sugar 50 gr
- Melted butter 30 gr
- Pumpkin, carrot, and apricot smoothie 180 ml
- 1 pinch of Salt
- 1 pinch of Pumpkin spice or cinnamon powder
Maple syrup to garnish
Pumpkin spice ingredients: - 1 Tbsp of Cinnamon powder or 1 stick of Cinnamon
- 1 tsp of Nutmeg
- 1 tsp of Ginger powder
- ½ tsp of Clove powder
