About this recipe:I made these for my pumpkin-loving grandson who will eat almost anything containing pumpkin. Don't save them for Halloween, they are delicious served warm with butter and maple syrup any day of the week.
150g plain flour
50g caster sugar or soft brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
120g cooked and pureed pumpkin
1 egg, beaten
1 tablespoon vegetable oil
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Method Prep:10min › Cook:15min › Ready in:25min
Sift flour, sugar, baking powder, cinnamon and nutmeg together in a bowl.
Whisk milk, pureed pumpkin, egg and oil together in a bowl. Pour milk mixture into flour mixture and stir until just moistened. Batter will be slightly lumpy.
Heat a lightly oiled flat griddle or non-stick pan over medium-high heat. Drop pancake batter by large spoonfuls onto the pan and cook until bubbles form and the edges are dry, 1 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining pancake batter.
Many of the larger supermarkets now carry pumpkin puree.
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