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Kabocha Pumpkin Pancakes

·        1 kabocha pumpkin
·        110g plain flour
·        1 tsp cinnamon
·        1 tsp yuzu citrus juice
·        pinch of salt
·        2 eggs
·        200ml milk
·        50g butter
·        icing sugar

How To Prepare

1.     First, let’s get that pumpkin pureed. Carefully cut the kabocha in half, discard the seeds, and cube the remainder. Pop into a bowl and microwave on high for 15 minutes with a splash of water, until the pumpkins softens. Remove the peel, then mash the flesh vigorously with a fork.
2.     Now for the pancake mix. Sift the flour into a large mixing bowl and pop in the salt and cinnamon. Make a well in the centre of the flour and add the eggs. Beat until smooth, then gradually add the milk bit by bit. Beat the mixture with a whisk, then add half the kabocha puree and fold in gently.
3.     Heat a generous knob of butter in a frying pan. When the butter bubbles add one ladle of the pancake mix and swirl quickly around the pan. Cook until the mixture sets, then flip with a spatula, or if you’re feeling really daring, toss that bad boy up in the air. Fry until set on both sides and place the cooked pancakes on a plate to cool. Repeat this process until all the batter is used up.
4.     Use the remaining puree as a filler, dust with icing sugar, don your finest Halloween garb and devour.

Tips and Information

Kabocha puree makes a delicious addition to a host of recipes, sweet and savoury. Why not rustle up a whole batch?
Feeling indulgent? This dish goes especially well with vanilla or sesame ice cream.

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