Pumpkin Pancakes with Buttery Apples
This is a great way to use small pumpkins or squash, or the bits you’ve scooped out of your lantern.
Peeling pumpkins can be really hard work, and you need to use a sharp knife or super dooper peeler. But if you roast the pumpkin first (just cut in half or smaller pieces and remove the seeds) the flesh can easily be scooped out and pureed. You can also cook the large squashes or pumpkins in a microwave with a couple of tablespoons of water. Cut in to wedges and cover with pierced cling film and cook on high until tender.
Adults should supervise the frying – and try out their pancake flipping skills!
Ingredients
per pair of children
(for two pancakes)
2 full tablespoons (25g) cornflour
2 full tablespoons (25g) plain flour
½ teaspoon of baking powder
1 heaped tablespoon (25g) of
Demerara sugar
Tip of a teaspoon of ground ginger
Tip of a teaspoon of cinnamon
Pinch of salt
1 knob 3cm square (25g) of butter
½ teaspoon of grated lemon or orange rind
3 tablespoons (60ml) of pumpkin puree
2 tablespoons of milk
1 small egg
1 large eating apple
Golden syrup or maple syrup
