Nici Wickes: Mother’s Day GF spiced pumpkin pancakes
Saturday Morning with Jack Tame · Newstalk ZB
May 6, 20224m 40s
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Show Notes
Nici Wickes has been baking up a treat for Mother’s Day - gluten free spiced pumpkin pancakes.
Makes 8–10 pancakes
2 eggs
¾ cup mashed roasted pumpkin
4 tablespoons butter
½ teaspoon each ground nutmeg, cinnamon and ginger
½–¾ cup milk
2 drops vanilla extract
2 heaped teaspoons muscovado sugar or brown sugar
½ cup gluten-free flour
1½ teaspoons baking powder
50g butter for frying
maple syrup, yoghurt and crispy bacon to serve
Separate the eggs, adding the yolks to the mashed pumpkin in a large bowl.
In a separate clean bowl, whisk the egg whites to a stiff peak.
Melt the butter with the ground nutmeg, cinnamon and ginger.
Add the milk and butter to the pumpkin mix and combine using a whisk. Beat in the vanilla extract, sugar, flour and baking powder.
Gently fold in the beaten egg whites. The mixture should be light and airy.
Heat a heavy-based frying pan on a medium heat and melt a knob of butter.
Drop tablespoonfuls of the mixture into the hot pan. When bubbles appear on the surface flip the pancake over and cook the other side.
Keep warm under a clean tea towel until ready to serve with maple syrup, yoghurt and berries or go savoury with crispy bacon.
LISTEN ABOVE
Makes 8–10 pancakes
2 eggs
¾ cup mashed roasted pumpkin
4 tablespoons butter
½ teaspoon each ground nutmeg, cinnamon and ginger
½–¾ cup milk
2 drops vanilla extract
2 heaped teaspoons muscovado sugar or brown sugar
½ cup gluten-free flour
1½ teaspoons baking powder
50g butter for frying
maple syrup, yoghurt and crispy bacon to serve
Separate the eggs, adding the yolks to the mashed pumpkin in a large bowl.
In a separate clean bowl, whisk the egg whites to a stiff peak.
Melt the butter with the ground nutmeg, cinnamon and ginger.
Add the milk and butter to the pumpkin mix and combine using a whisk. Beat in the vanilla extract, sugar, flour and baking powder.
Gently fold in the beaten egg whites. The mixture should be light and airy.
Heat a heavy-based frying pan on a medium heat and melt a knob of butter.
Drop tablespoonfuls of the mixture into the hot pan. When bubbles appear on the surface flip the pancake over and cook the other side.
Keep warm under a clean tea towel until ready to serve with maple syrup, yoghurt and berries or go savoury with crispy bacon.
LISTEN ABOVE
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