Spiced pumpkin hotcakes with blueberries
White self-raising flour
⅔ cup(s), (100g)
Bicarbonate of soda
½ cup(s), (125ml)
1 cup(s), (150g) coarsely grated
1 x 3 second spray(s)
- Combine sifted flour, mixed spice and bicarbonate of soda in a medium bowl. Whisk egg, buttermilk and milk together in a jug. Add to flour mixture and stir to combine. Add pumpkin and stir to combine.
- Heat a large non-stick frying pan over medium-low heat. Lightly spray with oil. Spoon 2 tablespoons of batter into the pan. Cook for 2 minutes or until bubbles form and pop on the surface and it’s lightly browned underneath. Turn and cook for a further 1 minute or until lightly golden and cooked through. Transfer to a plate and cover with foil. Repeat with batter to make 9 more pancakes.
- Place pancakes on serving plates. Sprinkle with blueberries and drizzle with maple syrup to serve.