Pumpkin Pancakes

These pancakes are fantastic for using up pumpkin flesh after carving them up at Halloween but you can also use any squash or even sweet potato at any other point in the year. I've kept the recipe very straightforward but you can add cinnamon or ginger to spice them up a little.

Makes 8 scotch pancakes

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85g pumpkin puree

1 egg

100ml full fat milk

160g plain flour

1 tsp baking powder

1-2 tbsp maple syrup, optional 

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Place a large frying pan or pancake pan on a medium heat and allow it to warm up. Meanwhile, place all the ingredients into your blender and blitz down into a thick puree. Once the pan is hot enough pour approximately 3 tbsp of batter per pancake and wait until bubbles appear before flipping. Cook for 1-2 minutes and move onto a plate whilst you make the rest. Serve warm drizzled with maple syrup and toasted pecans!