Hello blogofriends and foodies! Hope your Sunday is going to be exceptional! May be you planning to go out for a picnic with your family or date out with your beloved.. Whatever you will choose to do today, firstly, do not forget to have a delicious and nourishing breakfast! 😀 Like this one – always favourite pancakes, but this time they are savory: with slightly sweet pumpkin, salty parmesan and aromatic spices!
These pumpkin pancakes are bursting with autumn flavours, plus you can use pumpkin or squash leftovers! Even if the morning is not your favourite part of the day, try to start it with a smile on your face, and you will feel the difference throughout the day! And of course, brighten up the morning with this wonderful breakfast! 🙂
These pumpkin pancakes are bursting with autumn flavours, plus you can use pumpkin or squash leftovers! Even if the morning is not your favourite part of the day, try to start it with a smile on your face, and you will feel the difference throughout the day! And of course, brighten up the morning with this wonderful breakfast! 🙂
Savory pumpkin pancakes
Adapted from Jamie Oliver magazine
Ingredients
Pancakes
200g pumpkin/squash puree
1 egg
250ml full-fat milk
150g plain flour
2 tsp baking powder
1 tsp salt
a pinch of fresh nutmeg
1/2-1 tsp chilli flakes
1 sprig rosemary, leaves finely chopped
30-40g finely grated parmesan
olive or sunflower oil for frying
Extra for serving
some grated parmesan
chopped fresh parsley
sour cream, mixed with chopped parsley, lemon juice, S&P
few oak leaves lettuce or any other, optional
- In a bowl, mix pumpkin puree with the egg and milk. Stir in flour, baking powder, salt, nutmeg, chilli, rosemary, parmesan.
- Heat a little oil in a frying pan, spoon some of the batter to make a pancake. Cook for 1-2 minutes on each side, until golden. Serve with extra parmesan, if desired.
Enjoy!
milkandbun 