Sweet, moist pancakes
Autumn on a plate
Whether it’s for breakfast, as an afternoon snack, or for dessert, these autumn pancakes always taste divine.
This recipe lets you savour the taste of autumn before the time comes for your holiday spent skiing at Mt Arlberg.
Ingredients for four portions:
Half a pumpkin (e.g. Hokkaido)
200g flour
2 tbsp sugar
1 tbsp vanilla sugar
2 tsp baking powder
1 egg
1 tsp cinnamon
A pinch of salt
250ml milk
Slice the pumpkin in half and remove the seeds. Cut the pumpkin into small cubes and place them on a baking tray. Cook in a pre-heated oven for around 25 to 30 minutes at 180 degrees (fan). As soon as the pumpkin is soft, purée the pieces until they form a smooth paste. In a bowl, stir flour, sugar, vanilla sugar, baking powder, egg, cinnamon, and a pinch of salt into the pumpkin purée. Add the milk until the batter reaches a viscous consistency. Heat a little butter or oil in a frying pan and pour in some of the batter. Fry the pancakes on both sides for around two minutes until they are golden brown. Before serving the pancakes, you can drizzle them with a little honey.
Enjoy!
