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Cinnamon pumpkin panckes

April 19, 2012 in recipes, vegetarian

: pumpkin pancakes

Slightly spicy, these pumpkin pancakes are easy to whip up for a week end breakfast or brunch.

This is my second recipe with my recent pumpkin, because lets face it when buying a large pumpkin, or even half a pumpkin there is always going to be a lot of it around to use.

What you need to make a batch (about 15):

Recipe on Drizzle and Dip

Perhaps because these reminded me of pumpkin fritters I just had to dust this with cinnamon and sugar, but you could also serve with butter and syrup.

A couple of other recipes using pumpkin:

Roasted pumpkin risotto with blue cheese and pine nuts

Pumpkin soup with Thai red curry

: dusted with cinnamon and sugar these make a fabulous week end breakfast treat

Roasted pumpkin risotto with blue cheese and toasted pine nuts

: roasted pumpkin risotto with blue cheese and toasted pine nuts

This is a hearty vegetarian risotto that is perfect comfort food for our chilly Autumn days and as we head into Winter.

I had a beautiful Crown Prince pumpkin (the one with a grey outer colour and deep orange flesh) and have reached the conclusion that I prefer it to butternut as it seems to me to have a little more flavour. I love to roast it in a splash of chilli oil to offset the caramel sweet character it starts to take on.

In this recipe I have used a Gorgonzola style blue cheese to give it a nice salty creaminess, and chopped fresh thyme for its earthy flavour.

Recipe on Drizzle and Dip

: comfort food at its best

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Cinnamon pumpkin panckes

Roasted pumpkin risotto with blue cheese and toasted pine nuts

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