Savoury Pumpkin Pancakes

I know my last recipe was for pancakes (these ham and cheese galettes) but I seem to be making various types of pancakes pretty frequently at the moment. Not only are they toddler friendly (Mini Jones can eat a surprising about at one sitting!) and a great finger food, the whole family love pancakes, whatever the time of day – which is always a winner in my book as it means less cooking for me!

These savoury pumpkin pancakes use pumpkin puree – which is pretty easy to make (see tip below) and lasts for 3-6 months in the freezer, so I tend to make double the amount then freeze half to use later.

I use cornflour in the recipe as I tend to find Australian flour heavier then other country’s flours. If you don’t have cornflour you can use potato starch, tapioca starch or rice flour.

This recipe serves 2 adults and 1 toddler.

Leftover pumpkin ideas

• Roast any leftover pumpkin and sprinkle over a salad or make in to this silky roast pumpkin soup or cook with carrot to make this pumpkin carrot soup.
• Grated raw pumpkin makes delicious pumpkin muffins, think carrot cake but made with pumpkin!