Winter squash pancakes with blackberries & honeycomb
SERVES 3-4
These wholemeal pancakes make a delightful weekend breakfast. The batter is subtly spiced, but you could enhance the gingerbread flavour with a little ground ginger and mixed spice.
250g wholemeal spelt flour
1½tsp baking powder
½tsp bicarbonate of soda
¼tsp fine salt
¾tsp ground cinnamon
284ml pot buttermilk or thin, natural yoghurt
130ml milk
½ x 425g tin pumpkin puree (about 210g)
50g light muscovado sugar
2 eggs, separated
1tsp vanilla extract
300g blackberries
2tsp sunflower oil
100g honeycomb, to serve
1 In a mixing bowl, combine the flour, baking powder, bicarbonate of soda, salt and spices. In a second bowl, using a stick blender, blitz the buttermilk or yoghurt, milk, pumpkin, 40g of the sugar, egg yolks and vanilla together until smooth.
Fold into the dry ingredients until almost combined, but with a few clumps of flour still remaining.
