Pumpkin flapjacks
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Preparation Time: 30min
Cook Time: 30min
Serves: 4
Scrummy Pumpkin Flapjacks is a delicious savoury spin on the traditional flapjack! Perfect for breakfast in bed or a catch up with the kids before school starts.
Ingredients
150g Pumpkin, peeled and cut into chunks
140g Snowflake self-raising flour
5ml Snowflake baking powder
250ml Buttermilk
10ml Ground cinnamon
1 Egg yolk
2 Egg whites, beaten
5ml Sugar
30ml Canola oil
100g Treacle sugar
Method
- Bring a saucepan of water to a boil, then add the pumpkin and cook for 5 to 10 minutes, or until tender. Drain then pulse using a hand blender.
- Sift the flour and baking powder into a large bowl and add the buttermilk, ½ t cinnamon, the egg yolk and sugar.
- Add the puréed pumpkin and fold in the egg whites to form a pale, thick batter.
- Place a nonstick pan over a medium heat and add a drizzle of canola oil.
- When hot, ladle in spoonfuls of the batter and fry on each side until golden brown and puffed up.
- Combine the remaining cinnamon with the treacle sugar and set aside.
