Pumpkin Pancakes with Whipped Maple Cream
Preheat oven to 180°C Fan.
Place pecans onto a baking tray and roast for 8 minutes until golden. Cool then roughly chop. Set aside.
Meanwhile, place pumpkin onto perforated tray in steam oven for 15 minutes at 100°C until tender. Transfer to a large bowl and mash until smooth. Set aside and cool to room temperature.
For the whipped maple cream cheese, place all ingredients in a bowl and whisk together until smooth. Transfer to refrigerator until ready to serve.
For the pancakes, once the pumpkin has cooled, add salt, cinnamon, nutmeg, sugar, egg, milk and whisk until smooth. Add flour and baking powder and mix until just combined.
Heat a little vegetable oil in a non-stick frying pan over medium heat. Use a ¼ cup ice cream scoop or measuring cup to pour pancakes into the pan and cook for 1-2 minutes a side until golden and cooked through. Divide pancakes among 2 plates and serve topped with a dollop of whipped maple cream cheese, sprinkle with pecans and drizzle with extra maple syrup.Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
300g pumpkin, peeled & cut into 2cm cubes
¼ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
100g brown sugar
1 cup milk
200g plain flour
1 ½ tsp baking powder
vegetable oil, for frying
Whipped Maple Cream Cheese
150g cream cheese, softened
1 tsp vanilla paste
¼ cup maple syrup, plus extra to serve