Easter Bake with Leftover Chocolate Eggs
- 30 mins
- 4
- Easy
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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
Go back
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
- Place the gluten free Mix and baking powder in a large bowl.
- Stir the pumpkin into the milk; add the egg yolk and reserve the egg white.
- Make a well in the centre of the dry ingredients and whisk in the milk mixture to make a thick smooth batter.
- Whisk the egg white until stiff and fold into the batter.
- Heat a teaspoon of oil in a large non-stick frying pan.
- 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.
- 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.
- Remove from the pan and pop onto a warm plate while you use up the rest of the batter.
- Drizzle with maple syrup or spread with butter
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