Pumpkin Pancakes
These vibrant pancakes, packed with pumpkin puree and gorgonzola, make a great autumnal brunch or light lunch. They are extremely light (thanks to the whipped egg white), oozing pockets of cheese, and are elevated by the subtle addition of cumin.
Serve with a dressed side salad, and a hunk of buttered sourdough.
Makes 9-10 small pancakes.
Ingredients
Method
1. Using a hand whisk (non-electric), combine the flour, egg, melted butter, salt, cumin, puree and milk.
These vibrant pancakes, packed with pumpkin puree and gorgonzola, make a great autumnal brunch or light lunch. They are extremely light (thanks to the whipped egg white), oozing pockets of cheese, and are elevated by the subtle addition of cumin.
Serve with a dressed side salad, and a hunk of buttered sourdough.
Makes 9-10 small pancakes.
Ingredients
- 150g self-raising flour
- 1 egg
- 40g unsalted butter, melted
- Pinch of salt
- 1 teaspoon ground cumin
- 150g pumpkin puree (use tinned puree for best depth of flavour)
- 100ml milk
- 80g crumbled gorgonzola cheese
- 1½ teaspoon baking powder
- 1 egg white
- Olive oil, for frying
- More butter to serve
- Heavy bottomed non-stick frying pan
Method
1. Using a hand whisk (non-electric), combine the flour, egg, melted butter, salt, cumin, puree and milk.
2. Fold in the crumbled gorgonzola and the baking powder, and then fold in the lightly beaten egg white.
3. Heat olive oil in a pan. Once hot, fry small pancakes in batches (about 8cm in diameter). They will take about 2 minutes on each side. Transfer to a sheet of kitchen towel, to absorb excess grease. Serve warm with a dollop of butter, salad and a fried egg for an easy brunch or a light lunch.