17/12/2020
CategoryBreakfast, Dairy, Everyday, Halloween, Recess, Snacks, Snacks
Yields24 ServingsQuarter (6 Servings)Half (12 Servings)Default (24 Servings)Double (48 Servings)Triple (72 Servings)
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
2 ½ cups pumpkin, peeled and chopped into small pieces
1 ½ cups wholemeal self-raising flour
1 cup plain white flour
¼ tsp salt
½ tsp nutmeg, ground
3 eggs
1 cup reduced-fat milk
2 tbsp honey
2 tbsp sultanas
½ cup hulled pumpkin seeds
Method
1
Boil pumpkin until soft (approx. 15 mins). Drain. Puree 1 cup of pumpkin and put to the side.
2
In a bowl, sift together flour, salt and nutmeg. Make a well in the centre and add eggs, milk, honey and pureed pumpkin. Mix until well combined and then fold in remaining chunks of pumpkin and sultanas.
3
Spray preheated fry pan with oil. Using a ladle, spoon in enough mixture to create pancakes that are about 10cm in diameter.
4
Sprinkle with hulled pumpkin seeds. When bubbles appear on the surface, flip pancakes over and cook until golden on the other side.
Ingredients
2 ½ cups pumpkin, peeled and chopped into small pieces
1 ½ cups wholemeal self-raising flour
1 cup plain white flour
¼ tsp salt
½ tsp nutmeg, ground
3 eggs
1 cup reduced-fat milk
2 tbsp honey
2 tbsp sultanas
½ cup hulled pumpkin seeds
Directions
1
Boil pumpkin until soft (approx. 15 mins). Drain. Puree 1 cup of pumpkin and put to the side.
2
In a bowl, sift together flour, salt and nutmeg. Make a well in the centre and add eggs, milk, honey and pureed pumpkin. Mix until well combined and then fold in remaining chunks of pumpkin and sultanas.
3
Spray preheated fry pan with oil. Using a ladle, spoon in enough mixture to create pancakes that are about 10cm in diameter.
4
Sprinkle with hulled pumpkin seeds. When bubbles appear on the surface, flip pancakes over and cook until golden on the other side.
