Makes: about 16
Fresh from the garden: pumpkin, chives, egg
Recipe source: Stephanie Alexander’s Kitchen Garden Companion.
- metric measuring scales,
- cups and spoons
- non-slip mat
- cook’s knife
- chopping board
- bowls – 1 large, 1 small
- food processor
- mixing spoon
- large saucepan
- 2 large frying pans
- kitchen paper
- serving platters
- 300 g peeled and seeded pumpkin
- ½ cup buttermilk
- 30 g butter, melted
- 1 egg
- 115 g plain flour
- ½ tsp bicarb soda
- ¼ salt
- canola oil
|What to do
- Peel and de-seed the pumpkin. Cut into 1 cm-thick slices.
- Chop the chives in ½ cm pieces. Set aside.
- Half fill a wok with water, place bamboo steamer in position, and when water boils drop in the pumpkin in a single layer and steam, covered for 10 minutes, then check. If tender, transfer to a plate until needed, otherwise steam until tender.
- Process the pumpkin in a food processor to form a smooth puree. Transfer to a measuring cup; you should have about 1 cup of puree.
- Tip the puree into a mixing bowl. Stir in buttermilk and butter, Whisk in egg. Sift flour, bicarbonate of soda and salt into another bowl. Gradually whisk flour mixture into pumpkin mixture.
- Preheat the oven to 125oC.
- Heat a thin film of oil in a large non-stick frying pan over medium heat. Working in batches, cook tablespoonfuls of pumpkin batter for 3 minutes; little bubbles will form on the top. Flip over to cook other sides.
- Keep hotcakes warm in the oven will you finish cooking the remaining hotcakes.
- Serve hotcakes topped with a little sour cream and sprinkled with some chopped chives.