Kabocha Pumpkin Pancakes
Ingredients
·
1 kabocha pumpkin
·
110g plain flour
·
1 tsp cinnamon
·
1 tsp yuzu citrus juice
·
pinch of salt
·
2 eggs
·
200ml milk
·
50g butter
·
icing sugar
How To Prepare
1.
First, let’s get that pumpkin pureed. Carefully cut the kabocha in
half, discard the seeds, and cube the remainder. Pop into a bowl and microwave
on high for 15 minutes with a splash of water, until the pumpkins softens.
Remove the peel, then mash the flesh vigorously with a fork.
2.
Now for the pancake mix. Sift the flour into a large mixing bowl
and pop in the salt and cinnamon. Make a well in the centre of the flour and
add the eggs. Beat until smooth, then gradually add the milk bit by bit. Beat
the mixture with a whisk, then add half the kabocha puree and fold in gently.
3.
Heat a generous knob of butter in a frying pan. When the butter
bubbles add one ladle of the pancake mix and swirl quickly around the pan. Cook
until the mixture sets, then flip with a spatula, or if you’re feeling really
daring, toss that bad boy up in the air. Fry until set on both sides and place
the cooked pancakes on a plate to cool. Repeat this process until all the
batter is used up.
4.
Use the remaining puree as a filler, dust with icing sugar, don
your finest Halloween garb and devour.
Tips and Information
Kabocha puree makes a delicious addition to a host of
recipes, sweet and savoury. Why not rustle up a whole batch?
Feeling indulgent? This dish goes especially well with vanilla or sesame ice cream.
Feeling indulgent? This dish goes especially well with vanilla or sesame ice cream.
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