| Ingredient | Method |
| 125g all-purpose flour 1 tsp baking powder 1 pinch of salt 0.5 tsp baking soda 1 tbsp black sesame 1 tbsp honey 30ml veg oil 90g pumpkin, sliced 170ml milk/water butter for frying topping: maple syrup butter | 1. Put all the ingredients into a blender and blitz. 2. Leave the batter for 15-20 minutes before cook. 3. Wipe excess butter from non-stick frying pan for the first time only. Pour pancakes onto non-stick frying pan. Cook about 1-2 minutes on medium heat or until pancake starts to bubble on top, then flip to other side and cook until other side is golden. If bubbles haven’t formed, it is not time to flip. May leftovers freeze well for a microwave breakfast in minutes! *makes 7-9 pancakes |
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