Ingredients

The following ingredients have 4 Servings
  • 4.59 ounces pumpkin puree
  • ⅔ cup buttermilk
  • 2 large eggs
  • 1½ tablespoon light brown sugar
  • 1½ tablespoon melted butter (or vegetable oil)
  • 1 cup white whole wheat/wholemeal flour (4.23oz)
  • ⅔ teaspoon baking powder
  • ⅓ teaspoon bicarbonate of soda
  • ⅔ teaspoon cinnamon
  • ⅕ teaspoon nutmeg
  • ⅙ teaspoon fine sea salt
  • Cooking spray or oil for frying

Instruction

  • Whisk together the flour, baking powder and soda, cinnamon, nutmeg and salt until thoroughly combined.
  • In another bowl whisk together the eggs, buttermilk, pumpkin puree and sugar until smooth. Microwave the butter until partly melted then stir until completely melted (so it’s not too warm). Slowly pour the butter into the mixture whisking all the time.
  • Combine the 2 mixtures and stir (use a large spoon or whisk to do this) only until the flour is no longer visible.  Do NOT overmix the batter. It should be a little lumpy.
  • Heat up the pan and lightly grease then lower the heat and spoon the batter onto the pan spreading it a little to make good size pancakes.  Do not make more than 3 pancakes at a time.  Cook over a fairly low heat for about 3 minutes on each side. Serve immediately.