I have been making these for years now, along with other variations using mashed over-ripe bananas or cooked apple pulp instead of the pumpkin. They make for a great Sunday breakfast and any leftovers are easy to reheat the next day either in the microwave or toaster. Equally you can eat them as a dessert too. They also freeze really well.
It is possible to make these plain or to sprinkle a few sultanas into the middle as you fry them, tailoring each one to the likes of the person eating them. We enjoy them served with squirty cream and maple syrup and occasionally a sprinkling of blueberries if we have some in. But, as with all pancakes, they can be topped with whatever you like.
Sweet Pumpkin Pancakes
250g plain flour
1½ tsp baking powder
½ tsp bicarbonate of soda
Pinch of salt
1 tsp mixed spice
55g light brown sugar
3 eggs
284 ml carton buttermilk
175 g pumpkin puree
4 teaspoon sunflower oil
In a large bowl, sift together the flour, salt, raising agents and spice. In another bowl, mix together the sugar, egg, milk, pumpkin and oil. Make a well in the centre of the flour and gradually mix in the wet ingredients until a batter forms. Heat a little oil in a frying pan and add 60ml (2 tablepoons or 1/4 cup) of batter at a time. Sprinkle in some sultanas at this point if you wish to. Cook until the base is set then flip and cook until the second side has set and browned. Either serve hot or cool on a wire rack and freeze for use later.
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