Spiced pumpkin hotcakes with blueberries
6
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Add pumpkin to hotcakes for a richer flavour and extra goodness - surprisingly tasty!
Ingredients
White self-raising flour
⅔ cup(s), (100g)
Mixed spice
½ tsp
Bicarbonate of soda
¼ tsp
Egg(s)
1 medium
Buttermilk
½ cup(s), (125ml)
Skim milk
2 tbs
Pumpkin
1 cup(s), (150g) coarsely grated
Fresh blueberries
250 g
Maple syrup
2 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
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.
3
Place pancakes on serving plates. Sprinkle with blueberries and drizzle with maple syrup to serve.
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