Monster brunch: pumpkin pancakes recipe
These petrifying pancakes are perfect for your Halloweekender this year. Set yourself up for a Saturday and Sunday of scaring yourself silly with this terrifyingly tasty recipe from Tastemade. This recipe makes 4-5 pancakes
Total Time 35 mins
Get the ingredients here
- 1 large egg
- 80g pumpkin purée (tinned)
- 1 tablespoon vegetable oil
- 1 teaspoon brown sugar
- 1 teaspoon caster sugar
- 65ml milk
- 1 heaped tablespoon plain yoghurt
- 85g plain flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon allspice powder
- Pinch of fine salt
- 2 tablespoons cocoa powder
- 1/2 tablespoon softened butter
- M&S Streaky Bacon
- Maple Syrup
- In a large mixing bowl combine the egg, pumpkin purée, vegetable oil, both sugars, milk and yoghurt.
- Whisk the ingredients together until smooth before adding the dry ingredients, plain flour, baking powder, cinnamon, allspice and salt.
- Whisk again until you have a smooth batter. Transfer around a third of the mixture into another bowl.
- To this bowl, sift in the cocoa powder and loosen with a few splashes of milk.
- Using a funnel, pour each mixture into a squeezy bottle. If the mixture is too thick add a little milk, but don’t make it too runny or it won’t hold its shape when you pipe the designs.
- Heat a non stick frying pan on low heat.
- Once warm, brush with a little butter then using the cocoa batter first pipe the outline of the spooky shape you are creating.
- Fill in the gaps with the pumpkin batter and allow to cook for 2-3 minutes. When you see bubbles starting to form, it’s time to flip and cook the other side for another minute or so.
- Transfer to a baking sheet lined with kitchen paper and continue to make more pancakes. Serve with streaky bacon, a drizzle of maple syrup and fruit.