Monday, 30 November 2015

Pumpkin pancakes / flatbread

I do not know what to call these really, but we thought we would try something new with some of our left over pumpkin purée from the Autumn harvests. Where I live potato cakes are something to make with your left over mash potato and a little flour, so I wondered what would happen if I replaced the potato with pumpkin purée instead... I have to say the result was very tasty.

 I have started with  200g of pumpkin purée and mixed in about 200g of all purpose flour and a small knob of butter. I have said about 200g of flour because sometimes you need to add a little more to be able to knead it like dough, as that's the consistency you are aiming for. Roll it out to about half a centimetre thick and cut into your preferred shapes.

I have cut them in rectangle shapes so that they fit neatly on a lightly oiled baking tray and cook them in the oven at 200C for about 10 to 15 mins.

That's about it... very simple and very tasty especially hot straight from the oven spread with melting butter. My husband and daughter like to cut their's open down the side like the pocket in pitta bread and spread the butter on the inside. They are also a handy size to put in the toaster and warm through.

But however you choose to eat them it's a very quick and easy way to use up some left overs and has a very intense pumpkin flavour.

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