This is one of the recipes my friend and family ask me the most when they hear about it and then love ever since. I make these quite often and also have a small stash in my freezer for those quick lunches when I don’t even have 10 minutes to throw something together (happens more often than you’d think)
They are quick to make, thanks to the little hack of using tinned pumpkin purée and you can either eat them plain for a quick snack, or have them with your favourite savoury fillings for an easy and delicious lunch.
- Meat: ham & cheese OR chorizo & cheese
- Fish: smoked salmon and cream cheese OR tuna & mayo
- Vegetarian: mushrooms, rocket and cream cheese
- 15oz tinned pumpkin purée
- 1 egg
- 3/4 cup all-purpose flour
- 1/4 cup chickpea (gram) flour
- 1 tsp Sweet paprika
- 1 tsp Ginger
- 1 pinch bicarbonate of soda
- In a bowl, mix together the pumpkin purée, egg, sweet paprika, ginger and a pinch of salt.
- Mix together the two flours and the bicarbonate of soda, and sift them onto the mixture. Mix well using a whisk until you get a smooth cream, and then add around 200ml of water until you reach the consistency of a batter. You may need more or less depending on the brand of purée you are using or if you are making your own. The end result should be a thick liquid that easily drizzles from a spoon.
- Add 1 tbsp vegetable oil to a non-stick pan (mine has is 20 cm in diameter, but you can make them smaller too). Once that is hot, add around 3 tbsp of batter, using the back of your spoon to spread it out and form a round pancake. You can add more or less depending on the size you want to make them.
- Cook for around 2 minutes per side, flip once the top has mostly dried out.
- If using it, I’d recommend adding cheese for the last minute so it melts
- If you have the time and want to use fresh pumpkin/butternut squash, you can certainly do that too. Roast it till super soft and mash it with a potato masher.