Fluffy pumpkin pancakes & spicy chutney Recipe

Pre-heat the oven at 180°C

Cut 50 gr pumpkin into cubes  and do the same with 3 dried apricots, slice 1/2 soft red chili very finely, do the same with a 1 cm piece of ginger.

Toast1/2 tsp coriander seeds in a tbsp oil, add the chili and ginger and softly simmer till it starts to smell. Then add the pumpkin and apricots, 2 tbsp brown sugar, half a cinnamon stick and 3/4 dl apple vinegar. Simmer for another 20 minutes. Cool.

For the pancakes: Put another 60 gr of pumpkin in alufoil and put in the oven for about 20 mins, then use a fork to mash.

In the meantime grate yet another 50 gr of pumpkin. 

Mix the cooled pumpkin mash with 60gr yoghurt, 2 egg yolks, 10 gr melted butter and 35gr self raising flour. Then add the grated pumpkin.

Whisk the 2 egg whites with a sniff of salt, the spoon trough the pumpkin mix.

Finely back small pancakes on medium heat.

(A Philippe Van Den Bulck recipe)

PS. It was very nice, but it does not really fit in a menu. Maybe as teatime snack?


from simple food, looking good
Fluffy pumpkin pancakes & spicy chutney Recipe

from Sweet Cake

Fluffy pumpkin pancakes & spicy chutney Recipe https://sweetteabiscuits.blogspot.com/2019/12/fluffy-pumpkin-pancakes-spicy-chutney.html

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