Pumpkin pancakes

Name: pumpkin pancakes
Cook time: 20 min
Total time: 20 min
Yield: 14
Cuisine: American
Ingredients: 400 g chilled pumpkin pieces; 1 medium sized egg; 200 ml semi skimmed milk; 2 el light brown caster sugar; 1 tl vanilla aroma; 150 g wheat flour; 2 tl baking powder; 1 tl spice mix cake and speculaas; tl salt; 2 el unsalted butter or margarine; 50 g unsalted pecans; 2 el maplesyrup

Pancakes in a new jacket with pumpkin, gingerbread spices, pecans and maple syrup.

Ingredients

Kitchen Stuff

1 blender

Directions

Cook the pumpkin pieces in 10 minutes until done. Drain and mash the pumpkin with a hand blender until puree.
Mix the pumpkin puree with the egg, milk, sugar and the vanilla flavor.
Add the flour, baking powder, gingerbread spices and the salt and stir with a whisk until smooth.
Heat a little butter in a frying pan and fry 4 pancakes of Ø 8 cm diameter in 5 min. Brown and done. Turn halfway.
Scoop out of the pan onto a plate and keep warm under a lid. Bake the rest of the pancakes as well.
Mince the pecans. Serve the pancakes with pecans and maple syrup.