Pumpkin Spice Pancakes

Autumn has definitely arrived and there is a chill in the air.  This is the perfect comforting breakfast on a chilly weekend morning and takes hardly any time to prepare!

Serves 4

250g Canned Pumpkin Puree

2 Eggs

3 tbsp Golden Caster Sugar

200g Plain Flour

25g Melted Butter

130ml Milk

2 tsp Baking Powder

1 tsp Cinnamon

Add all the ingredients to a mixing bowl and whisk until a smooth batter forms.  Heat a little oil in a frying pan over a medium heat and add a ladle of batter at a time.  I can usually fit about 2-3 pancakes in the pan at once.  They will be quite thick but this is how they should be.  Heat for a couple of minutes before flipping them and repeating on the other side.  I usually put the cooked pancakes in a heat proof dish in a warm oven to keep them hot while the next batch cook.

When the pancakes are done, stack them up on a plate and serve with crispy bacon, maple syrup and a sprinkle of pecan nuts.  Delicious!!

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