Stormy Skies and Pumpkin Pancakes

October 27, 2013

Stormy Skies and Pumpkin Pancakes

Carving pumpkins. Crunchy autumn leaves. Trick or treating. There are many wonderful things about this time of year, but pumpkin pancakes are obviously top of my list. So while the most ferocious storm in history beats down on England, I grabbed my fluffy socks and made some fluffy pancakes.


  • 400g pumpkin
  • 1/2 teaspoon of ground ginger spice
  • 1/2 teaspoon of cinnamon spice
  • 1 teaspoon of vanilla essence
  • 2 tablespoons of golden syrup
  • 250g plain flour
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • Generous pinch of salt
  • 1 egg
  • 100ml semi-skimmed milk (soy or almond would work fine too)
  • 1 tablespoon melted butter


First, the pumpkin puree

  1. Cube 400g of pumpkin (around 1/4 of a medium-sized pumpkin or 1/2 a mini one). To do this, cut the pumpkin in half by slicing all the way through it like an apple. Then cut one of the halves into two and remove the stringy flesh and seeds with a knife or spoon. Then peel your hunk of pumpkin with a vegetable peeler and cut into cubes
  2. Put the cubed pumpkin in a large saucepan and cover with water. Boil for 15-20 minutes or until soft
  3. Blitz the cooked pumpkin in a blender
  4. Stir in the ground ginger, cinnamon and vanilla essence. If you don’t have ginger and cinnamon spice, you could always swap these for 1 teaspoon of mixed spice powder
  5. Add the golden syrup
Next, make your pancake batter
  1. Measure out the plain flour into a mixing bowl along with the baking powder, a bicarbonate of soda and salt
  2. Make a well in the middle of your dry ingredients and crack in the egg
  3. Gradually add the milk, whisking as you go
  4. Once combined, stir in the spiced pumpkin puree
  5. Stir in the melted butter
Then, cook your pancakes
  1.  Heat a little butter in a frying pan over a medium-high heat
  2. Pour in large spoons of batter – smooth into neat circles with the back of the spoon
  3. Cook the underside of the pancake for a few minutes until bubbling on top and golden brown underneath
  4. Flip the pancakes and cook the other side until golden brown

To Serve

With golden syrup or ice cream

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