Tuesday, 27 October 2009

Pumpkin Pancakes

These pumpkin pancakes are spiced up with the simple addition of the cumin, coriander and chili. They make a delicious snack especially served with a lavishly herby raita. The chestnut flour adds further autumnal tone. Make mini versions for a tasty canape.
  • 250gms pureed pumpkin
  • 100gms chestnut flour
  • 200gms rice flour
  • 4 finely chopped spring onions
  • 1 tsp black mustard seeds
  • 1 tsp coriander seeds lightly crushed (thank you Barbara Landell Mills - good advice)
  • 1 tsp cumin seeds
  • half tsp tumeric
  • salt
  • chopped green chilli
  • handful of coriander
  • 300ml of milk
  • 3 eggs
  • Sunflower oil
Method: Dry fry the spices and saute very briefly in some oil with the spring onions and reserve. In a separate bowl add the flours, eggs and milk. Blend the whole lot up and allow to rest for 30 minutes. Fry spoonfuls in hot veg oil.

1 comment:

  1. What a good idea, there are always pumpkins in my veg box at this time of year ... I think I'll use spelt, though, as I don't have any chestnut flour (because I think I don't like the texture of chestnuts)



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