Tortitas de especias de calabaza

Ingredientes

• 175 g Plain flour
• 3 tbsp Light brown soft sugar
• 2 1/2 tsp Baking powder
• 1/4 tsp Salt
• 1 1/2 tsp Cinnamon
• 1 tsp Mixed spice
• 1/4 tsp Ground ginger
• 1/4 tsp Nutmeg
• 200 g Pumpkin puree
• 1 Egg (large)
• 200 ml Milk (any kind)
• 1 tsp Vanilla extract
• 15 g Butter (for greasing the pan)
• Whipped cream
• Mape syrup

Preparación

1. 1

   Put a large frying pan on the hob to heat up, aim for a medium heat

2. 2

   In a large mixing bowl, stir together the plain flour, light brown soft sugar, baking powder, salt, cinnamon, mixed spice, ground ginger and nutmeg

3. 3

   In another mixing bowl, or a large jug, whisk together the pumpkin puree, egg, milk and vanilla extract

4. 4

   Pour the pumpkin mixture into the flour mixture, and whisk together until just combined

5. 5

   Add some butter to the pan and tip the pan to help the butter spread around as it melts

6. 6

   Add spoonsfuls of the pancake batter to the pan and allow to cook for 2-3 minutes. Check the underside is looking golden by using a spatula to gently lift one of the pancakes at the edge

7. 7

   If they look cooked, flip them over and let the other side cook for 1-2 minutes

8. 8

   Remove from the pan and repeat this process until all of the batter is used up

9. 9

   Serve immediately, or allow to cool completely, then store in the fridge or freezer