La Mora Romagnola
I stole 20 minutes from my daily schedule and I did these pumpkin pancakes.
Then I stole 30 more minutes to take pictures and luckly they are quite nice, this time I’m almost satisfied!
I had a salty recipe for these pancakes but I arrived at a sweet one because…
I had no extra salty ingredients to take pictures with.
Enough to change the plan and enough to feed my son with a sweet pile of pancakes for dinner.
I must say he didn’t complain.
Now my daily schedule is calling me back, I have busy weeks ahead, Christmas is coming and it should be the best moment to post into a food related blog with seasonal recipes but I don’t think I can face it!!
As usual I’m going to do my best, now enjoy my pumpkin pancakes! 🙂
Sweet pumpkin pancakes
Servings: 4
Ingredients
- 150 g pumpkin
- 150 g all-purpose flour
- 8 g baking powder
- 120 ml milk
- 1 egg
- 40 g sugar
Instructions
- Cut the pumpkin into small pieces. You can cook it in the microwave in a covered bowl for 4 minutes at maximum power, or steam it, or boil it until tender.
- Place the egg and sugar in a bowl and whisk together.
- Add the cooked pumpkin, well mashed with a fork or blended with an immersion blender.
- Add the milk, continuing to mix.
- Sift in the flour a little at a time to avoid lumps.
- Finally, add the baking powder and mix again.
- Lightly grease a well-heated pan and pour in a ladle of batter; let it set, flip, and finish cooking.
- Repeat with the remaining batter.
- Serve as you like: honey, maple syrup, a sprinkle of cinnamon, almonds, or other toppings of your choice.
