Winter squash pancakes with blackberries & honeycomb
These wholemeal pancakes make a delightful weekend breakfast. The batter is subtly spiced, but you could enhance the gingerbread flavour with a little ground ginger and mixed spice for a stronger taste. Serve them puffed up from the pan with hot blackberries and honeycomb. Heaven!
Makes 10-12 pancakes (serves 3-4) • Ready in 30 mins
250g wholemeal spelt flour
1½tsp baking powder
½tsp bicarbonate of soda
¼tsp fine salt
¾tsp ground cinnamon
284ml pot buttermilk or thin, natural yogurt
130ml milk
½ x 425g tin pumpkin puree (about 210g)
50g light muscovado sugar 2 eggs, separated
1tsp vanilla extract
300g blackberries
2tsp sunflower oil
100g honeycomb, to serve
1 In a mixing bowl, combine the flour, baking powder, bicarbonate, salt and spices. In a second bowl, using a stick blender, blitz the buttermilk or yogurt, milk, pumpkin, 40g of the sugar, egg yolks and vanilla together until smooth. 2 Fold into the dry ingredients until almost combined, but with a few clumps of flour still remaining.
3 Whisk the egg whites until they form stiff peaks and fold into the mixture until just combined. Do this step very carefully, as you do not want to knock any air out of the egg whites, as this is what will make the pancakes fluffy. Transfer to a pouring jug and allow the batter to rest for 10 mins. 4 While the batter rests, put the blackberries in a small saucepan with the remaining 10g sugar and a splash of water. Bring to the boil and simmer gently for a few minss, stirring occasionally, until the blackberries just begin to give up their juice.
5 Set a heavy-based frying pan over a high heat. Dip kitchen towel into the oil and rub over the surface of the pan to coat. Pour the batter in to make pancakes of about 8cm diameter (space them out to make flipping easier). Lower the heat to medium and cook for 2 mins, until the bottoms are golden brown, then turn over and repeat. Keep warm on a loosely covered plate in a low oven. 6 Repeat until all the batter is used. Serve the pancakes in small stacks with the blackberries and broken-up honeycomb spooned over.
Per serving: 684-513 cals, 10-8g fat,
3-2g sat fat, 118-89 carbs