Sunday, 18 October 2015

spiced pumpkin pancakes with golden syrup




Do you like pancakes? Of course you do! It’s the easiest instant bit of sweetness in the morning and literally takes minutes. And if you love pancakes you’ll love these pumpkin ones. To me pumpkin is the essence of autumn. It ticks all the boxes of my Bengali and British food heritage and is also rather good for you due to its high beta carotene content. My mum makes the best lamb curry with this vibrant orange vegetable and it is one of the few dishes I loved growing up (and still love) that beautifully combine sweet, spicy and hot. Usually the pumpkin disintegrates to form the most unctuous and rich sauce. It’s also great with prawns. Don’t worry I shall be bringing you these dishes too!

Anyway back to the present! I made these delicious pumpkin pancakes on a whim. I actually craved pumpkin pie but I’ve been busy writing and stuff so I thought I’d make something simple instead which is equally delicious. These pumpkin pancakes are flavoured with mixed spice and a hint of vanilla and are barely sweet. A little stream of golden syrup creates the perfect pairing instead of the usual maple syrup because it’s…Just a British classic ok? With the exception of my sister's birthday these were the highlight of my weekend. So trust me when I say you should make them.





Ingredients (serves 2)
75ml milk
100g self rasing flour
1/4 tsp salt
1/2 tsp vanilla extract
1 med free range egg
1 level tsp mixed spice
4 tbs sugar
3 tbs oil (1 tbs for batter and 2 for cooking)
100g puréed pumpkin (6 tbs)
Golden syrup to serve


Method
Chop pumpkin into small pieces and boil until soft – about 7-10 minutes. Cool and puree with a blender or mash with a potato masher until just smooth. Set aside.


In a bowl whisk an egg with the salt, sugar and spice. Add the milk and vanilla and add the cooled pumpkin puree. Finally whisk in the flour and mix well.


Heat a frying pan or a griddle pan and add 1 tsp of oil. Using a small ladle pour in the batter in one go. The pancake should naturally form a round. Cook for 45-60 seconds on medium heat and flip and cook for another 45-60 seconds until golden.


Repeat steps for a further 5 pancakes using 1 tsp oil each time and serve warm with golden syrup.

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