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!
250g Canned Pumpkin Puree
3 tbsp Golden Caster Sugar
200g Plain Flour
25g Melted Butter
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!!