These pumpkin pancakes are a healthier alternative to the store-bought versions. This recipe was first published in Flavours magazine.
Milk and egg mixture (whisked together)
To prepare batter:
Place flour mixture in a large mixing bowl and make a well in the centre. Pour in milk and egg mixture. Gradually incorporate the flour mixture into wet ingredients until you have a smooth batter. Stir in grated pumpkin.
Heat a lightly greased wide nonstick pan or griddle over medium high heat. Pour a small ladle of batter and cook 1½
minutes or until golden brown. Turn and cook the other side for 30 seconds. Keep warm in a low oven while you cook the rest.
Tags: pancakes, pumpkin, RECIPES