The husband hates pumpkin so it rarely gets to our table, and when it does it’s a battle to get him to even bear the sight of it. This morning however I won for once, despite the complaining he went through a stack of 4 and when asked “will you eat it again?” commented “if the world is starving and there’s no food in the house” – that’s a big step up from “why would I eat poo again?”.
Adapted from a Pinterest recipe, this turned out the soft and fluffiest pancakes I’ve ever tasted, light as cloud and perfectly moist, with a delicate chew added by the oat, and absolutely guilt free.
Ingredients (serves 2):
Flour – 3/4cup, sifted for lighter texture
Baking powder – 1tsp
Baking soda – 1/8tsp
Cinnamon – 1tsp
Nutmeg – 1/4tsp
Moscovado sugar – 2tbsp
Salt – a pinch
Grated ginger – 1/4tsp
Vanilla extract – 1tsp (or 1 vanilla bean scraped!)
Pumpkin purée – 1/2 cup
Egg – 1
Cream* – 1/2cup
Yogurt – 3/4cup
Rolled oats – 1/2 cup (soak in warm water for a few mins if not using instant)
Dark chocolate chunks – 1/2 cup
Mix all but last 2 into a smooth batter, then fold in the last 2 and in the pan it goes. Drizzle with maple syrup or honey and enjoy!
*Cream in the batter gives pancakes and crepes just the right amount of fat to achieve the amber “crust” without sticking, it saves the trouble of greasing (and re-greasing) the pan, and avoids the 1st “throw away” piece.