The taste of autumn: Liven up your breakfast with pumpkin pancakes
Hello, fellow foodies! Welcome back to the ingarden Kitchen, where we share delicious recipes and cooking ideas. When the leaves turn beautiful colors in autumn, it's the perfect time to enjoy some tasty seasonal treats. Today, we're all about making your morning extra special with a recipe bursting with cozy autumn flavors. Put on your apron and join us as we make pumpkin pancakes that are full of spice and sweetness. These pancakes are like a warm, comforting hug for your taste buds. If you're looking forward to the wonderful flavors of autumn, then let's get cooking and make a stack of pumpkin pancakes that will let you savor the season with every bite!
8 pancakes, 40 minutes
Ingredients:
- 100g pumpkin (diced)
- 100g flour
- 1 tbsp baking powder
- 1 pinch of salt
- 100ml milk
- 1 egg
- 2 tbsp maple syrup
- 1 whole seed pad Pak Choi ingarden Microgreens
Preparation :
- Preheat the oven to 200 degrees Celsius. Cut the pumpkin into equally sized cubes. Drizzle with olive oil and bake in the oven for 30 minutes.
- In a large mixing bowl, thoroughly purée the baked pumpkin. Add flour, baking powder, salt, milk, egg, and maple syrup. Whisk until well combined.
- Heat a lightly oiled pan over medium heat. Pour a small ladleful of batter into the pan for each pancake. Leave the batter in the pan for 2 minutes, until golden brown on both sides.
- Serve while still warm with maple syrup and some more pak choi microgreens!
