So the biggest ever recorded pumpkin was one that was grown in Switzerland and it weighed in at a massive 2323 pounds. According to my rough calculations this would have provided enough pumpkin puree to make about 14,000 of these pancakes. I think even I would have struggled with eating that many pumpkin pancakes, however good they were.
The recipe for these lightly spiced pancakes is a pretty simple one, you mix all the dry ingredients in to the wet ingredients and cook for 5 – 6 minutes. What is not to like with a recipe as simple as that one. What’s more if you have opened a tin of pumpkin puree to make these, you can use the remaining puree to make a batch of spiced pumpkin scones.. Two delicious treats from one tin of puree 😉
I ate a couple of pancakes for breakfast yesterday, topped with nuts and drizzled with maple syrup and they were great, very tasty and really filling. The rest I put in the freezer. I put disks of grease proof paper between each pancake to stop them from sticking to each other and I wrapped them in foil. This way I can remove them one by one and warm them up in the microwave, for an easy, filling weekday breakfast!