Pumpkin Pancakes

Ingredients

250g pumpkin, deseeded and chopped.

2 eggs

3 tbsp brown sugar

30g melted butter

120ml butter milk

200g plain flour

2 tsp baking powder

1 tsp mixed spice

2 tbsp Brock and Morten natural rapeseed oil

Method

Put the chopped pumpkin in a pan of water and gently simmer until soft. Once the pumpkin has softened remove from the water and drain.

Add the cooled pumpkin to a blender with the rest of the ingredients and blend into a smooth batter.

Heat the rapeseed oil in a pan and ladle a scoop of the batter into the hot pan. Cook over a medium heat until bubbles appear in the pancake, then flip over and cook on the other side.

Once cooked stack the pancakes and top with your choice of extras. We can recommend caramelised apple and salted caramel sauce.

This recipe was adapted from a great recipe by Good Food.

How do you use Brock & Morten Rapeseed Oil?

Got any tips and tricks? Or have another great recipe using our oil?
Let us know at: info@brockandmorten.com