Tuesday Try A New Taste – Pumpkin Pancakes With Sautéed Apples

September 29, 2009 at 10:25 am (Apple, Cooking, Halloween, Magic, pagan, Pumpkin, Recipe, Samhain, Tuesday, Witch)

Pumpkin Pancakes With Sautéed Apples
from Harrods Cookery Book by Marilyn Aslani


  • ½ c diced pumpkin flesh
  • ½ c finely ground cornmeal
  • ½ c unbleached flour
  • 1 tsp baking powder
  • ¼ c light brown sugar
  • ½ tsp cinnamon
  • ¼ tsp ground ginger
  • pinch grated nutmeg
  • salt
  • 1 tsp grated orange or lemon zest
  • 1 egg
  • about ¼ c milk
  • 4 tbsps butter
  • 2 large dessert apples, peeled, cored and sliced
  • maple syrup, to serve

To make the pumpkin puree, remove the seeds and stringy membrane from the pumpkin then place on a lightly greased cookie sheet and bake in an oven preheated to 350 F for 45 minutes – 1 hour or until tender. Remove the flesh with a large spoon and puree in a blender or food processor. Sift all the dry ingredients together in a bowl. Make a well in the center and add the orange zest, egg, pumpkin puree and milk. Beat to a stiff batter. Melt the butter and sauté the apple slices until golden and just softened. Keep hot. Heat a griddle or large skillet over a moderate heat. Brush with melted butter and pour 2-3 tbsps of the pumpkin batter onto the surface, spreading slightly. Cook 2 or 3 at a time. Cook for 1-2 minutes or until bubbles appear at the edges. Carefully turn over and cook for a further 1-2 minutes or until golden brown and just firm to the touch. Keep hot while you make the remaining pancakes. Serve at once, with the sautéed apple slices and maple syrup.
This recipe combines two flavors of produce which are abundant in the autumn and makes an interesting brunch dish.

Serves 4.

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