- pumpkin or squash puree 200g
- Egg 1 • 130 kcal
- full-fat milk 250ml
- Plain flour 150g
- Baking powder 2 tsp • 156 kcal
- Salt 1 tsp • 1 kcal
- 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.
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.
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.