Pumpkin hotcakes

Difficulty:  Easy

Makes: about 16

Fresh from the garden:  pumpkin, chives, egg

Recipe source: Stephanie Alexander’s Kitchen Garden Companion.

Equipment

  • 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
Ingredients

  • 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
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.
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