It might be Wednesday already, but it's been a tough week, so you're allowed to eat your (pan)cake and have it, too! 🥞
Since Thanksgiving's got one foot in the door, #BreakfastInAmerica the old-fashioned way by flipping up these unbelievably fluffy Pumpkin and Persimmon Pancakes by chefs Anushka and Nariman of @whiskwithus. Stacked to impress, with a dollop of butter and sticky honey dripping down the sides, pooling into sugary goodness on your plate, these pancakes are just what Wednesday morning ordered!
Ingredients:-
- Pumpkin Puree, 200g
- Wheat Flour, 200g
- Milk, 200g
- Eggs, 2
- Butter, 40g, melted
- Sugar, 5 tbsp
- Baking Powder, 10g
- Salt, a pinch
- Cinnamon Powder, a pinch
Method:-
For the Pumpkin Puree:
• Cut a medium size pumpkin in half and de-seed. Place the pumpkin halves cut-side down on a sheet pan.
• Bake at 200°C for 35-40 minutes or until the flesh is very soft.
• Scoop out the flesh and blitz until smooth.
For the Pancakes:
• Mix together eggs and sugar. Add milk and pumpkin puree, mix well.
• Sift the flour, baking powder, cinnamon, and salt together and gradually add the dry ingredients to the egg mixture. Finish by adding melted butter.
• Heat a pan to medium heat and grease with some butter.
• Cook the pancakes for 2-3 minutes on each side or until golden brown.
• Serve with a drizzle of honey and a few pumpkin seeds and persimmon.
#Pancakes #PancakeRecipe #PancakeStack #PancakeLover #Breakfast #BreakfastRecipes #BreakfastIdeas #BreakfastTime #BreakfastLover #BreakfastOfChampions #Breakfasting #UnitedTastesOfAmerica
It might be Wednesday already, but it's been a tough week, so you're allowed to eat your (pan)cake and have it, too! 🥞 Since Thanksgiving's got one foot in the door, #BreakfastInAmerica the old-fashioned way by flipping up these unbelievably fluffy Pumpkin and Persimmon Pancakes by chefs Anushka and Nariman of @whiskwithus. Stacked to impress, with a dollop of butter and sticky honey dripping down the sides, pooling into sugary goodness on your plate, these pancakes are just what Wednesday morning ordered! Ingredients:- - Pumpkin Puree, 200g - Wheat Flour, 200g - Milk, 200g - Eggs, 2 - Butter, 40g, melted - Sugar, 5 tbsp - Baking Powder, 10g - Salt, a pinch - Cinnamon Powder, a pinch Method:- For the Pumpkin Puree: • Cut a medium size pumpkin in half and de-seed. Place the pumpkin halves cut-side down on a sheet pan. • Bake at 200°C for 35-40 minutes or until the flesh is very soft. • Scoop out the flesh and blitz until smooth. For the Pancakes: • Mix together eggs and sugar. Add milk and pumpkin puree, mix well. • Sift the flour, baking powder, cinnamon, and salt together and gradually add the dry ingredients to the egg mixture. Finish by adding melted butter. • Heat a pan to medium heat and grease with some butter. • Cook the pancakes for 2-3 minutes on each side or until golden brown. • Serve with a drizzle of honey and a few pumpkin seeds and persimmon. #Pancakes #PancakeRecipe #PancakeStack #PancakeLover #Breakfast #BreakfastRecipes #BreakfastIdeas #BreakfastTime #BreakfastLover #BreakfastOfChampions #Breakfasting #UnitedTastesOfAmerica
