This is the bomb! Seriously! And again, a very versatile recipe that can be tweaked and changed to your liking (or to your fridge and pantry content). I mean, look at the picture! Bacon, egg, salad, grilled tomato – what’s not to like! And if I would’ve had them with banana and maple syrup on top for dessert they would have been just as delicious. But I didn’t. Because a) I was more than full after what was on my plate and b) we don’t have any maple syrup at home. I am waiting for that one to come back on special, I refuse to buy that stuff for full price.
Anyways. Who doesn’t like a good pancake for dinner? All day breakfasts are really big here (in Western Australia), and I am a big breakfast fan. I just saw in my notes that I had planned to have apple sauce on the side too but I completely forgot about that. Oh well, leftover pancakes with apple sauce for breakfast it is! *winning*
- pumpkin - 250g/1 cup steamed, mashed
- flour - 200g/2 cups, any, I used rye
- raw or brown sugar - 2 tabelspoons
- baking powder - 2 teaspoons
- baking soda (natron) - 1 teaspoon
- egg - 1
- oil - 2 tablespoons
- pumpkin spice* - 1 tabelspoon
- milk - 1 1/2 cups
- steam pumpkin until soft and mash, let cool
- mix flour, baking powder and baking soda - sift or stir thoroughly with egg beater
- mix all ingredients together, either by hand or with a food processor
*if you can't find pumpkin spice at the shops you can make your own (ask Dr. Google) or make a quick cheat mix out of 1 tablespoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon salt. But it would be worth making proper pumpkin spice mix yourself and store it in your pantry in an airtight container.