Pumpkin Pancakes with a Maple Spiced Syrup

By Monday, October 20, 2014

This is a really fun recipe to cook around Halloween time. It is a total crowd pleaser, for both children and adults. I really love the colour of these pancakes, they're so vibrant and are the epitome of autumn with the orange pancakes contrasting beautifully with the dark spiced syrup. However, it's not just the look of the pancakes that is great...they also taste delicious! The fresh pumpkin adds extra depth of flavour to the pancakes and moisture, making them incredibly light and fluffy. The ginger and cinnamon add mild spice to the buttery syrup, a delicious accompaniment to the pancakes. These are the perfect start to an autumn morning and are sure to bring a smile to your face.



Serves 4-6

You will need:

200g plain flour
250g milk
2 tbsp butter, melted
1 egg
200g pumpkin puree, fresh
2 tsp baking powder
1 tbsp light brown sugar
large handful walnuts, roasted
large pinch salt
2 tbsp maple syrup
1/2 tsp cinnamon
1/2 tsp ginger


To make the pumpkin puree, preheat the oven to 220 degrees/ gas 7. Chop up a pumpkin into cubes, without the skin, and place on a roasting tray with some olive oil. Roast for 30-45 minutes, until tender and golden. Leave to cool. Blitz in a food processor until a smooth puree forms. Measure out 200g and place the remaining amount in the fridge to use for Pumpkin Pie or Pumpkin Cake with a Spiced Maple Syrup. 



Add in the eggs, butter and milk. Whisk together, then add in the milk, baking powder and salt. Leave to one side whilst you make the syrup. 




Melt the butter in a frying pan with the cinnamon and ginger. Add in the maple syrup and walnuts and bring to the boil. Stir well, remove from the heat and leave to one side. 




Then, fry the pancake batter in a little butter for a few minutes each side. They are ready to be flipped over when air bubbles appear in the batter. Stack the pancakes, generously drizzle the spiced syrup over and enjoy!





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