Pancakes with Pumpkin and Banana

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

For serving (optional): maple syrup, honey, or any other liquid sweetener (perhaps you love agave, or syrup from peach jam?); a handful of almonds, chopped, or flakes; butter. If you overestimated your stomach's capacity, store the leftover pumpkin pancakes in the refrigerator for at least a day under plastic wrap or in an airtight container to prevent them from drying out. Or pack them carefully to take with you on a hike or to work. So that others will surely envy you.

Ingredients

Chicken Egg - 1 piece
Wheat Flour - 3.2 oz
Natural Yogurt - 4.4 oz
Baking Powder - ¼ teaspoon
Milk - 1 fl oz
Butter - 0.7 oz
Activated Baking Soda - ¼ teaspoon
Ground Cinnamon - ¼ teaspoon
Grated Ginger Root - ¼ teaspoon
Ground Nutmeg - ¼ teaspoon
Brown Sugar - ½ tablespoon
Salt - a pinch
Butternut Squash - 5.3 oz
Bananas - 1 piece

Step by Step guide

Step 1

Place the peeled and diced pumpkin into a saucepan. Add enough water to cover the pumpkin, place it on the heat, and boil until tender. This will take about 10–15 minutes, depending on the size of the pieces. Check for doneness with a fork: if the pumpkin can be easily mashed, it's ready. Drain the water and set the saucepan aside, adding 20 grams of butter to it.

Step 2

While the pumpkin cools, mix the flour, salt, spices, sugar, and both leavening agents in a large bowl.

Step 3

Mash the cooling pumpkin with a fork or potato masher until it reaches a fibrous puree consistency and transfer it to a second bowl. To the slightly warm pumpkin, add the yogurt, milk, and egg, and mix well.

Step 4

Combine the contents of the bowls with the dry ingredients and liquids, and mix.

Step 5

Heat a thick-bottomed skillet over medium heat while you peel and slice the banana into thick rounds.

Step 6

Pour 2 tablespoons of batter onto the heated skillet for each pancake, placing a few banana pieces on top (2–3 to avoid being overly sweet), cover if possible, and cook for a couple of minutes. When the pancakes are moderately browned on one side, puffed up and set on the other, flip them and cook for another couple of minutes.

Step 7

Repeat the process with the remaining batter and bananas, serving on warm plates with nuts, additional butter, syrups, and a large mug of something hot.