Pumpkin pancakes
Recipe type: Side Dish
Cuisine: Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 large pancakes
Pancakes with pumpkin and a fiery aftertaste, perfect for showing off on the plate.
  • 200g flour
  • 400 mL soy milk
  • 750g pumpkin, weighed without the rind and seeds
  • 4 eggs
  • 2 tablespoons oil
  • 11g baking soda
  • 1-2 heaped teaspoons chilly garlic sauce
  1. Remove seeds and fibrous part from pumpkin. Cut into large pieces, then remove the rind. Put into a saucepan, cover with water, and cook until done (20 mins). Mix into a puree.
  2. Mix the flour with the pumpkin puree.
  3. Add the eggs, the oil, and the baking soda.
  4. Add the milk, mixing vigorously. You should have a fairly liquid (but not completely liquid!) dough. Adjust if needed.
  5. Cover with a cloth and let it rest for 1h.
  6. Heat up a frying pan and spread oil on it.
  7. At this stage, there's two options: if you're good at flipping pancakes with your wrist, take a large frying pan, pour a good ladleful of dough on it: it should be a thick mass (like US pancakes). Cook for 4-5 mins on each side, flipping with your wrist between sides.
  8. If you're not good at this exercise, can I suggest making these smaller? Think blini pan. The cooking process is the same.
Recipe by Aliette de Bodard at https://www.aliettedebodard.com/recipes/pumpkin-pancakes/