May 9, 2013
These thick orange pancakes make a surprise afternoon snack. They are not soft, pouring pancakes but more like a patty cake. The flatter they are, the quicker they will golden. I usually make all the patties and then fry them all at once.
These are only ideas and all the measures/weights are an approximate.
Juice and zest of 1 orange
450g flour (plain wheat or potato/other)
1 teaspoon baking powder
1 teaspoon ground cinnamon
Olive oil for shallow frying
Sugar & ground cinnamon for dusting
Cook the pumpkin with the orange juice until tender (15-20 minutes).
Pass through a sieve and add the orange zest.
Allow the pumpkin to cool.
Add the egg to the pumpkin, blend it in well.
Add the baking powder, flour and cinnamon to the egg and pumpkin.
Make a soft mixture but firm to make into balls, then flatten to form thick pancakes.
May need to add flour if too moist or milk/water if too dry.
Heat some olive oil for shallow frying.
Fry until just golden and turn to fry the other side.
Sprinkle with sugar and cinnamon whilst they are hot.
Enjoy hot or cold.
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