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

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

INGREDIENTS :

  • Pumpkin Puree, 200g
  • Wheat Flour, 200g
  • Milk, 200g
  • Eggs, 2
  • Butter, 40g, melted
  • Sugar, 5 tbsp
  • Baking Powder, 10g
  • Salt, a pinch
  • Cinnamon Powder, a pinch

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.

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