Pumpkin hotcakes

• 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
• tongs
• 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

To Serve

• sour cream
• chives

• 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.