Pumpkin pancakes with sauteed apples

    30 min

    Pumpkin pancakes not only have a delightful colour, they also taste wonderful, rich and special. A great dessert or special breakfast with sweet sauteed apples.


    Sussex, England, UK
    1 person made this

    Serves: 4 

    • 50g (2 oz) polenta (cornmeal)
    • 50g (2 oz) plain flour
    • 1 teaspoon baking powder
    • 50g (2 oz) light brown soft sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground mace
    • 1 pinch salt
    • 1 teaspoon grated orange or lemon zest
    • 1 egg
    • 120ml (4 fl oz) pumpkin puree
    • 2 teaspoons milk
    • 50g (2 oz) butter
    • 2 large dessert apples - peeled, cored and sliced
    • melted butter for frying
    • maple syrup to serve

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Sift all the dry ingredients together into a bowl. Make a well in the centre and add the orange zest, egg, pumpkin puree and milk, then beat to a stiff batter.
    2. Melt the butter and fry the apple slices until golden and just softened. Keep hot.
    3. Heat a large frying pan over a moderate heat then brush it with melted butter and pour 2 to 3 tablespoons the pancake batter into the pan, spreading it lightly. Cook 2 to 3 pancakes at one time. Cook for 1 to 2 minutes or until bubbles appear at the edges. Carefully turn over the pancakes and cook for a further 1 to 2 minutes, or until golden brown and firm to the touch.
    4. Serve at once with apples and maple syrup.

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