Pumpkin Pancakes (PampoenKoekies)
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By Nadine Ferreira
Pumpkin Pancakes (PampoenKoekies)
A collection of cherished recipes passed down from my grandmother,
Ouma Lettie. These classic South African dishes reflect her love for traditional cooking and her warm hospitality.
These soft and chewy pumpkin pancakes are a comforting treat, reminiscent of autumn days.
They are best enjoyed with a drizzle of lemon syrup.
Updated at: Mon, 30 Sep 2024 10:35:39 GMT
Nutrition balance score
Unbalanced
Glycemic Index
69
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories201.7 kcal (10%)
Total Fat0.9 g (1%)
Carbs46 g (18%)
Sugars26.8 g (30%)
Protein3.5 g (7%)
Sodium154.2 mg (8%)
Fiber2.2 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
2 cupsall-purpose flour
2 cupspumpkin puree
Cooked
1 cupsugar
3 teaspoonsbaking powder
2 teaspoonsground cinnamon
2eggs
salt
Syrup
Instructions
Step 1
Combine all dry ingredients (flour,
baking powder, cinnamon, salt) in a bowl.
Step 2
In a separate bowl, mash the cooked pumpkin until smooth. Add the sugar, eggs, and pumpkin puree to the dry ingredients. Mix until just combined.
Step 3
Heat a skillet or griddle over medium heat.
Step 4
Drop spoonfuls of the batter onto the hot surface. Cook until golden brown on both sides.
Syrup
Step 5
Combine lemon juice, sugar, and lemon zest in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes until slightly thickened.
Step 6
Serve the warm pancakes drizzled with the lemon syrup.
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