PUMPKIN PANCAKES WITH RAISINS
450 gr pumpkin - fresh or cut into cubes from the freezer compartment
2 eggs
200 gr self-rising flour - gluten-free when you are sensitive to gluten (I took oatmeal flour)
100 ml buttermilk - regular milk can also
1 tsp cinnamon
1 tsp baking powder
hand of raisins
That's how you make them
Do you use fresh pumpkin? Cut off the peel, remove the pumpkin and cut it into cubes. With an organic pumpkin you can also just leave the peel. Cook the cubes gently in a minute or ten. Diced pumpkin from the freezer does not need to be boiled gently, only to thaw.
Put all ingredients in your food processor (or use a hand blender) and mix all ingredients, except the raisins, into a smooth batter. The batter should be slightly thicker than normal pancake batter. Finally, fold the raisins through.
Heat a dash of oil or a block of coconut fat in a large frying pan. Put small heaps of the batter in the pan and fry the pancakes on both sides until tender. I used a cooking ring (about 10 cm) so that all pancakes became the same size, but you can also make them from the loose batter in the pan.
Make sure the fire is not too high and give the pancakes a little time to be cooked. Preferably change them with a spatula only after a minute or four.
Stack up the pumpkin pancakes and finish with honey or maple syrup
yummy ....
