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.
Savoury Pumpkin Pancakes
- 100g (¾c plus 2 tbsp) plain flour
- 20g (2 tbsp) cornflour
- 2 tsp baking powder
- 20g (3 tbsp) parmesan finely grated
- 200g (¾c) pureed pumpkin
- 1 large egg beaten
- 250ml (1c) milk
- olive oil for frying
- In a large bowl, mix the flour, cornflour, baking powder, and parmesan together.
- In a seperate bowl, mix the pumpkin puree with the egg and milk and whisk until well combined.
- Pour the wet ingredients over the flour mixture, then stir lightly to combine.
- Heat a non stick frying pan over a medium heat and add a little olive oil (about a tsp). Place tablespoonfuls of the batter in the pan – depending on size of pan you can cook 2-3 pancakes at a time.
- Cook for 2-3 minutes until the underside is golden, then flip over and cook for another 1-2 minutes.