Savory Pumpkin and Parmesan Pancakes: the savory pancake recipe

Name: Savory Pumpkin and Parmesan Pancakes: the savory pancake recipe
Total time: 30 min
Yield: 2
Ingredients: pumpkin or squash puree, 200g; Egg, 1; full-fat milk, 250ml; Plain flour, 150g; Baking powder, 2 tsp; salt, 1 tsp; a pinch of fresh nutmeg,; chilli flakes, 1/2-1 tsp (optional); sprig rosemary, 1, leaves finely chopped; Grated Parmesan, 30-40g finely; olive or sunflower oil for frying,; Grated Parmesan,; Chopped fresh parsley,; sour cream, mixed with chopped parsley, lemon juice, salt and pepper,

Total time: 30 Min

Difficulty: Low

Serves: 2 people

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Ingredients

pumpkin or squash puree

200g

Egg

full-fat milk

250ml

Plain flour

150g

Baking powder

2 tsp

salt

1 tsp

a pinch of fresh nutmeg

chilli flakes

1/2-1 tsp (optional)

sprig rosemary

1, leaves finely chopped

Grated Parmesan

30-40g finely

olive or sunflower oil for frying

Grated Parmesan

Chopped fresh parsley

sour cream, mixed with chopped parsley, lemon juice, salt and pepper

Pancakes are such a favorite and versatile breakfast (or anytime) dish, and these ones are perfect for those crisp, fall mornings with the taste of pumpkin, spices and parmesan, served with a sour cream and parsley sauce.

Instructions

In a bowl, mix pumpkin puree with the egg and milk.

Stir in flour, baking powder, salt, nutmeg, chilli, rosemary, parmesan and blend until you have a smooth batter.

Heat a little oil in a frying pan, spoon some of the batter to make a pancake. Cook for 1-2 minutes on each side, until golden.

Serve with extra parmesan, if desired.

Serve the sour cream and parsley sauce on the side in a dish, or dollop some over the warm pancakes.

Notes:

You can make the pancake batter the night before and store it covered in the fridge until breakfast, then make as described above.

If you don’t have Parmesan, try another strong cheese such as Grana Padano instead.