Pumpkin pie pancakes
American-style pancakes – especially when they’re really fluffy and full of interesting flavours – are always a popular sweet brunch option.
Semi Skimmed Milk
Egg, whole, raw
1 large, raw
White Self Raising Flour
½ teaspoon(s), level
2¼ teaspoon(s), level
Calorie controlled cooking spray
Quark, fat free, plain
1 zest(s) of 1
- Preheat the oven to 160°C, fan 140°C, gas mark 3. Whisk together the milk, pumpkin purée, egg and half of the maple syrup in a small bowl. Combine the flour, baking powder and mixed spice in a separate medium mixing bowl, then whisk the wet ingredients into the dry until just combined.
- Mist a large nonstick frying pan with cooking spray and set over a medium heat. Spoon in half the batter to make 4 pancakes. Cook for 3 minutes on each side, then transfer to a baking tray and keep warm in the oven while you repeat with the remaining batter to make 4 more pancakes.
- Mix the quark with the remaining maple syrup. Serve the pancakes topped with the quark, extra mixed spice and orange zest.