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Pumpkin Pancakes

Fluffy little pancakes with the addition of pumpkin puree makes a great Halloween weekend treat!

  • Cook: 10 mins
    Prep: 5 mins
  • 8-10
  • Easy
  • Suitable for home freezing
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Pumpkin Pancakes

Fluffy little pancakes with the addition of pumpkin puree makes a great Halloween weekend treat!

  • Cook: 10 mins
    Prep: 5 mins
  • 8-10
  • Easy
  • Suitable for home freezing

Ingredients

100g Juvela Gluten Free White Mix
1/2 tsp baking powder
100ml milk
50g cooked pumpkin
1 medium egg

Method

  1. Place the gluten free Mix and baking powder in a large bowl.
  2. Stir the pumpkin into the milk; add the egg yolk and reserve the egg white.
  3. Make a well in the centre of the dry ingredients and whisk in the milk mixture to make a thick smooth batter.
  4. Whisk the egg white until stiff and fold into the batter.
  5. Heat a teaspoon of oil in a large non-stick frying pan.
  6. Drop a large tablespoonful of the batter per pancake into the pan to make small pancakes; you can make 3-4 pancakes at a time.
  7. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden.
  8. Remove from the pan and pop onto a warm plate while you use up the rest of the batter.
  9. Drizzle with maple syrup or spread with butter

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