Pumpkin & Persimmon Pancakes by Chefs Anushka & Nariman of Whisk With Us | Recipe

METHOD :

For the Pumpkin Puree:

• Cut a medium size pumpkin in half and de-seed. Place the pumpkin halves cut-side down on a sheet pan.
• Bake at 200°C for 35-40 minutes or until the flesh is very soft.
• Scoop out the flesh and blitz until smooth.

For the Pancakes:

• Mix together eggs and sugar. Add milk and pumpkin puree, mix well.
• Sift the flour, baking powder, cinnamon, and salt together and gradually add the dry ingredients to the egg mixture. Finish by adding melted butter.
• Heat a pan to medium heat and grease with some butter.
• Cook the pancakes for 2-3 minutes on each side or until golden brown.
• Serve with a drizzle of honey and a few pumpkin seeds and persimmon.