I’ve added pumpkin puree to the batter for these pancake shapes to give them flavour and veg! You can make any shapes that you like.
The buffet for my son’s third birthday today was a rather veggie-orientated affair. But then, what would anyone expect from me? In addition to the Chocolate Beetroot and Chocolate Squash layered birthday cake, and the Spinach and Almond Cupcakes, I made these Pumpkin Pancakes in the shape of the number three.
The littles ones ate them up quickly and they were so easy to make using a squeeze bottle. I don’t think I’ll ever go back to spooning pancakes into the pan again after discovering the creative joys of the squeezy bottle. Today 3′s… tomorrow Picasso’s Guernica.
Get the recipe for Pumpkin and Cinnamon Pancake Shapes
- 95g plain flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1½ tsp ground cinnamon
- ¼ tsp salt
- 1 egg
- 60g butter, melted and cooled
- 150ml milk
- 150g pureed pumpkin (canned or pureed cooked pumpkin or squash)
- 1 tsp vanilla extract
- Sift the flour, sugar, baking powder, cinnamon and salt into a large bowl. In another bowl whisk together the egg, melted butter, milk, pumpkin and vanilla. Add the wet ingredients to the dry and whisk until well mixed.
- You could then just spoon it onto a greased (butter, oil or spray oil) frying pan on medium to cook, turning when bubbles form. However, for the real fun (I need to get out more), spoon it into a squeeze bottle to make shapes. I used a cleaned out tomato ketchup bottle, but you could get really fancy and buy a special one.
Looking for more vegetable pancake recipes? Try these!