Make the most of pumpkin and squash season with this autumnal twist
Dairy Free, Vegetarian
1kg pumpkin, deseeded and cut into wedges
1 tbsp vegetable oil, plus extra to fry
2 large free-range eggs
250g plain flour
2 tsp baking powder
2 tbsp ground cinnamon
100g caster sugar
Yogurt or crème fraîche to serve (optional)
- Heat the oven to 180°C fan/gas 6. Cover the pumpkin wedges in the oil and arrange on a baking sheet, bake for 45 minutes until very soft. Let them cool, scrape the flesh away from the inside and put in a food processor to create a smooth purée. Turn the oven down to low for keeping the pancakes warm later.
- Transfer the purée to a mixing bowl and mix with the eggs. Fold in the flour and baking powder to form a thick batter with a dropping consistency.
- Heat a large frying pan over a medium-high heat and add just a dash of oil to cover the base. Use a tablespoon to add the batter mixture individually to the pan, flattening them into a pancake shape and fry for 3ish minutes on each side until crisp and golden. Keep the pancakes warm in the oven until they’re all cooked and looking delicious.
- Combine the caster sugar and cinnamon, then dust the pancakes with the mixture. Add some yogurt or crème fraîche as an optional accompaniment, if you like.