Winter squash pancakes with blackberries & honeycomb
SERVES 3-4
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.
250g wholemeal spelt flour
1½tsp baking powder
½tsp bicarbonate of soda
¼tsp fine salt
¾tsp ground cinnamon
284ml pot buttermilk or thin, natural yoghurt
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 of soda, salt and spices. In a second bowl, using a stick blender, blitz the buttermilk or yoghurt, 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 minutes.
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 minutes, stirring occasionally, until the blackberries just begin to give up their juice.
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Diese Geschichte stammt aus der December 2022-Ausgabe von Country Homes & Interiors.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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