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 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

BreakfastInAmerica, Pancakes, PancakeRecipe, PancakeStack, PancakeLover, Breakfast, BreakfastRecipes, BreakfastIdeas, BreakfastTime, BreakfastLover, BreakfastOfChampions, Breakfasting, UnitedTastesOfAmerica

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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

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