recipes for every season

Pumpkin Pancakes with Cinnamon-Orange Butter

·

Serves 2-3 · Easy · 25 minutes

Ingredients

For the orange butter
60g softened salted butter
1 tbsp maple syrup
1/2 tsp ground cinnamon
Finely grated zest of 1/2 orange

For the pancakes
180g plain flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/4 tsp ground ginger
Pinch of salt
180g pumpkin puree
1 large egg
180ml whole milk
30g melted butter
2 tbsp light brown sugar
1 tsp vanilla extract
Butter or neutral oil, for frying
Maple syrup and toasted pecans, to serve

Method

1. Beat the softened butter with the maple syrup, cinnamon and orange zest. Set aside.
2. Whisk the flour, baking powder, bicarbonate of soda, cinnamon, ginger and salt in a large bowl.
3. In another bowl, whisk the pumpkin puree, egg, milk, melted butter, brown sugar and vanilla.
4. Pour the wet mixture into the dry ingredients. Fold gently until just combined.
5. Rest the batter for 5 minutes.
6. Lightly grease a non-stick frying pan over medium-low heat. Add about 2 tablespoons of batter per pancake.
7. Cook 2-3 minutes until bubbles appear, flip, cook 1-2 minutes more.
8. Serve in warm stacks with the cinnamon-orange butter, maple syrup and toasted pecans.