Pumpkin-cinnamon pancakes with apple compote

Ingredients

• 150 g pumpkin (cooked and cooled, e.g. butternut squash)
• 150 g self-rising flour
• 1 tsp baking powder
• 1.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• Pinch of nutmeg
• Pinch of salt
• 1 tbsp sugar
• 2 eggs
• 150 ml buttermilk
• 30 g butter (melted, plus extra for the pan)
• 3 apples (e.g. Elstar or Goudrenet)
• 3 tbsp water
• 2 tbsp cane sugar
• 1 cinnamon stick
• Honey, for serving

Instructions

1. 1

   Start with the apple compote. Peel the apples, remove the cores and cut them into cubes. Put them in a saucepan with the water, the sugar and the cinnamon stick. Simmer over medium heat for 15 minutes until soft. Mash lightly with a fork and set aside.Make the batter. In a large bowl, beat the eggs with the pumpkin cubes, the buttermilk and the melted butter. Use an immersion blender or food processor to blend until smooth.In a separate bowl, mix the flour, baking powder, cinnamon, ground ginger, nutmeg, salt and sugar together well.Add the dry mixture to the wet mixture and stir until you have a uniform, thick batter. Let the batter rest for 5 minutes so the baking powder can do its work.Heat a frying pan over medium heat and lightly grease with butter. Spoon about 2 tablespoons of batter per pancake into the pan. Cook 2 to 3 minutes until bubbles appear on the surface, then flip and cook another 1 to 2 minutes until golden brown.Stack the pancakes on your plate, spoon a generous dollop of warm apple compote over them and sprinkle with an extra pinch of cinnamon. Drizzle with honey and serve immediately.