Pumpkin Pancakes With Pumpkin seed Butter
1 cup cooked pumpkin
2 large eggs
¾ cup milk
2 tablespoons olive oil
1 1/3 cups all purpose flour
1 Tablespoon sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch of salt
2 tablespoons melted butter
2 tablespoons Extra butter for cooking
Place the above ingredients into the Bella blender in this order the, pumpkin, eggs, milk, flour, sugar, baking powder, baking soda, salt and melted butter. Blend well to combine. Should be the consistency of a thick smoothie
If you have an electric griddle set it to 340 degrees F (170 C). Otherwise heat a large non-stick frying pan or griddle over medium heat until hot, but not sizzling hot.
Add in a little bit of the softened butter onto a paper towel and then use it to lightly grease the griddle plate
Poor the pancake batter into rounds onto the pre heated griddle plate. The rule is the more you poor, the bigger the pancake the longer the cooking. The pancake will start to develop air bubbles and dry a little around the edges, at this point you can flip them and cook for another minute or so.
Once all pancakes are cooked, serve with a slice of the honeycomb and pumpkin seed butter
Honeycomb and pumpkin seed butter
125gm unsalted butter softened butter
50gm honey comb, smashed into small pieces
50gm toasted pumpkin seeds
1 tablespoon of honey
Place all softened butter, honeycomb, pumpkin seeds and honey in a mixing bowl and mix, till well emulsified.
Shape into a log and wrap in parchment paper and store in refrigeration till ready to use.
Unused butter will freeze well for up to 6 months
Note; warm the Honeycomb butter a little in a pan and pour it over the pancakes