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Sunday, 29 October 2017

Pumpkin Spiced Pancakes

pumpkin-spiced-pancakes
pumpkin-spiced-pancakes

Have you enjoyed your extra hour in bed this morning? I do love it when the clocks go back.

There is nothing better on a Sunday morning, than waking up late and spending time making something tasty for brunch. Pancakes are usually our go-to, there are so many options with them, and they don't require too much effort. Plus, there is something lovely about a Sunday morning, when you have plenty of time to stand by the hob, frying a couple at a time. Around this time of year however, there is one pancake recipe that beats the rest hands down -pumpkin spiced pancakes!!

I've been making these for a while now, and they are always a huge hit! I use our standard fluffy pancake recipe with the addition of pumpkin and spices, there was a bit of playing around with quantities at the beginning, but 1/2 a can of pumpkin is just perfect, giving you soft fluffy pancakes. As with the plain ones, they freeze really well if you make too many, and something my mum likes to do with them, is pop them in the toaster. They go crispy on the outside, and stay fluffy in the middle, and with the addition of cinnamon butter, they can be quite addictive. They also work great with things like cream cheese frosting, maple syrup and apple sauce. And if you feel like it, they are amazing with streaky bacon too!

pumpkin-spiced-pancakes

Ingredients: (makes around 12, depending on size)

1 cup of plain flour
2 teaspoons baking powder
4 tablespoons caster sugar
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon chinese 5 spice
1 egg
1/2 tin of pumpkin puree
3/4 cup of milk
2 tablespoons melted butter

- Into a large bowl, sieve the flour, sugar, baking powder and spices, to make sure you have no lumps.

- Into a second bowl, mix together the pumpkin puree, milk, egg and melted butter. Making sure the butter has cooled slightly so you don't scramble your eggs. Add the wet mix to the dry and whisk together until fully combined. 

- Warm a little oil in a frying pan on a low to medium heat, add spoonfuls of mixture, making the pancakes any size you like.

- Cook for around 4 minutes, or until you see lots of bubbles on top, then flip over and cook for another 3-4 minutes.

For the cinnamon butter, you will need...

4 tablespoons of butter
1 teaspoon of ground cinnamon
2 teaspoons of icing sugar

- Add the cinnamon and icing sugar to soft, room temperature butter and mix until fully combined and smooth. 

- Leave in the fridge for at least 15 minutes to firm up, and serve with warm pancakes.

pumpkin-spiced-pancakes

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