Pancakes with pumpkin and a fiery aftertaste, perfect to show off food on the plate.
So, in the spirit of “I still don’t know what to do with all that pumpkin”, here is a recipe for pumpkin pancakes which yields some pretty good results. The pancakes are soft and moist, which means I wouldn’t attempt to cook them in a large frying pan (which we did) unless you can flip pancakes over the pan with a flick of your wrist (it’s a technique that requires practise: some tips can be found if you scroll down a bit on this Breton pancake article–look for “flipping pancakes”). If you can’t do that, I would advise making them in the small blini frying pans, which will cause less loss…
- 200g flour
- 400 mL soy milk
- 750g pumpkin, weighed without the rind and seeds
- 4 eggs
- 2 tablespoons oil
- 11g baking soda
- 1-2 heaped teaspoons chilly garlic sauce
- Remove seeds and fibrous part from pumpkin. Cut into large pieces, then remove the rind. Put into a saucepan, cover with water, and cook until done (20 mins). Mix into a puree.
- Mix the flour with the pumpkin puree.
- Add the eggs, the oil, and the baking soda.
- Add the milk, mixing vigorously. You should have a fairly liquid (but not completely liquid!) dough. Adjust if needed.
- Cover with a cloth and let it rest for 1h.
- Heat up a frying pan and spread oil on it.
- At this stage, there's two options: if you're good at flipping pancakes with your wrist, take a large frying pan, pour a good ladleful of dough on it: it should be a thick mass (like US pancakes). Cook for 4-5 mins on each side, flipping with your wrist between sides.
- If you're not good at this exercise, can I suggest making these smaller? Think blini pan. The cooking process is the same.