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Pumpkin Pancakes

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Ingredients

  • 1/2 onion
  • 2-3 cloves garlic
  • 2 tbsp fresh rosemary
  • 1-2 tbsp olive oil (to cook the aromatics)
  • 65 gram flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 pinch ground black pepper
  • 1 egg
  • 100 gram pumpkin puree
  • 1 tbsp apple cider vinegar
  • 3-5 tbsp milk
  • 50 gram sharp cheddar (in small pieces)
  • 1 tsp honey (optional)
  • oil (to fry)

Instructions

  1. Finely dice the onions, and mince the garlic and rosemary. Heat the olive oil in a pan or skillet over low-medium heat. Cook the onion until it begins to soften and the color begins to change, about 5-10 minutes. Then add garlic and rosemary, season with a pinch of salt, and cook for 1-2 more minutes while stirring. Take the pan off the head and let cool. 

  2. Mix the dry ingredients in a bowl. Add the egg, pumpkin puree, vinegar, milk, onion mixture, and the honey if you’re using that. Stir until the batter has just come together, then add the cheddar and fold it into the mixture. 

  3. Wipe out the onion mixture pan and heat it again, over medium heat. Add a little bit of oil, and proceed to spread batter circles onto the pan. Cook the pancakes for 3-5 minutes, then flip and repeat. Continue until all the batter is gone, then serve and enjoy.