I bought a quarter slice of Australian pumpkin from Supa Save, Mabohai last Friday evening. Having successfully attempted Sweet Potato Pancakes the other day, I decided to use the same recipe again and replaced sweet potato with pumpkin.
There were loads of recipes available online for Pumpkin Pancakes but I chose to reuse this recipe as it is a soft and fluffy guaranteed pancake recipe. However, I am still looking for a good gluten free recipe for Banana Pancakes but I don’t want those which incorporate Gluten Free All-Purpose Flour as I couldn’t get it from Brunei. Not even Supa Save.
Without further ado, let’s get today’s blog entry rollin’!
Pumpkin Pancakes (adapted from Crazy for Crust)
- 1 1/2 cups all-purpose flour
- 2 tbsp packed brown sugar *3 tbsp sweet condensed milk*
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 of a quartered pumpkin, mashed *approx. 180g*
- 1 cup milk *full cream milk*
- 1 egg
- 2 tbsp vegetable oil *sunflower oil*
- 1/2 tsp vanilla extract *omitted*
- In a clean mixing bowl, combine dry ingredients – all-purpose flour, baking powder and salt. Give them a thorough mixing. Sift the flour mixture and set aside.
- In a blender, add in mashed pumpkin, sweet condensed milk, vegetable oil, egg and milk. Blend until you get a smooth consistency.
- Make a well in the center of the flour mixture and pour in the wet ingredients. Stir until well combined.
- Heat a non-stick frying pan over low flame. Pour 1/4 cup of the batter and cook for about two to three minutes, or until bubbles formed on the surface of the batter. Flip over and cook until both sides are evenly browned.
- Remove from frying pan and serve with your preferred toppings.
As I don’t have any honey or maple syrup at home, I always top my pancakes with crunchy peanut butter and they are so good but sinful. These Pumpkin Pancakes tasted sweeter than my previous Sweet Potatoes Pancakes.
This recipe yields about 14 medium sized pancakes. The pancakes didn’t look thick in appearance as I didn’t let the batter sit for too long after combining both dry and wet ingredients together. As compared to the Sweet Potato Pancakes, this batter is more watery in terms of consistency.
If you do have extra pumpkin in your kitchen, do try out this recipe. I personally think this recipe would be better with some ground cinnamon and pumpkin spice. However, both ground cinnamon and pumpkin spice are not something which all would love.