Pumpkin Pancakes with Honey Nut Butter
It's so nice to start the morning with something warm, fragrant and pleasing to the eye! Our pancakes are
such. And if you don't have time to cook in the morning, bake them in the evening - they are wonderful and warmed up in the microwave.
Ingredients
Servings 4- 1.5 cups flour
- 3/4 cup pumpkin puree
- 1/2 cup soft cottage cheese or ricotta
- 300 ml milk
- 2 eggs
- 120 g butter
- 1/4 cup runny honey
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup chopped walnuts
- 2 Art. l. brown sugar
- 2 tsp baking powder
- 1 h. l. year
- olive oil
Cooking
Step 1
Melt the butter in a small heavy saucepan over medium heat. Remove the foam and, stirring occasionally, boil for 4-5 minutes, until golden brown. Add honey, cinnamon and nutmeg. Remove from heat and add nuts.
Step 2
In a bowl, mix flour, brown sugar, baking powder and salt. In another bowl, beat eggs with milk, add pumpkin puree and cottage cheese, mix well.
Step 3
Pour the pumpkin mixture into the dry mixture and stir.
Step 4
Heat up a non-stick frying pan and drizzle with olive oil. Spread small pancakes and fry on both sides until golden brown. Divide among bowls and drizzle with honey-nut oil.