Pumpkin and blueberry pie pancakes recipe

4 Method Steps

Step 1

Whisk milk and egg in a large jug. Combine the flour, sugar and bicarbonate of soda in a large bowl. Make a well in the centre. Add the milk mixture to the flour mixture. Use the whisk to stir until a smooth batter forms. Stir in pumpkin, blueberries, cinnamon and nutmeg. Cover with plastic wrap. Set aside for 30 mins to rest.

Step 2

Meanwhile, to make the blueberry compote, combine the blueberries, maple syrup, vanilla and cinnamon in a medium frying pan over medium-high heat. Bring to a simmer. Cook, stirring occasionally, for 5 mins or until the syrup thickens slightly. Set aside to cool slightly.

Step 3

Heat a large non-stick frying pan over medium-low heat. Brush with a little melted butter. Pour ¼ cup (60ml) batter into the pan. Cook for 1-2 mins or until bubbles appear on surface. Turn and cook for a further 1 min or until light golden and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining batter and melted butter to make 16 pancakes.

Step 4

Divide the pancakes among serving plates. Top with cream or yoghurt. Spoon over the blueberry compote.