recipe

Savory Pumpkin and Parmesan Pancakes: the savory pancake recipe

Total time: 30 Min
Difficulty: Low
Serves: 2 people
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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

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.

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

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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.

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Serve with extra parmesan, if desired.

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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.

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