Pumpkin pie pancakes
9
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
American-style pancakes – especially when they’re really fluffy and full of interesting flavours – are always a popular sweet brunch option.
Ingredients
Semi Skimmed Milk
220 ml
Pumpkin puree
170 g
Egg, whole, raw
1 large, raw
Maple Syrup
3 tablespoon(s)
White Self Raising Flour
170 g
Baking powder
½ teaspoon(s), level
Mixed Spice
2¼ teaspoon(s), level
Calorie controlled cooking spray
4 spray(s)
Quark, fat free, plain
140 g
Orange
1 zest(s) of 1
Instructions
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.
2
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.
3
Mix the quark with the remaining maple syrup. Serve the pancakes topped with the quark, extra mixed spice and orange zest.
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