Time for us to get a little festive! I don’t know why pumpkins are not a huge focus in England during the autumn season. Other than the odd pumpkin carving at Halloween, they never became part of the food culture like they have here in the states. The only real experience I had ever had with eating pumpkins was Kolokopites which are Cypriot little sweet pumpkin calzones. However, having lived here for 8 years, I am now also excited when the fall arrives and every restaurant, cafe, and bakery, rolls out their pumpkin line ups for the season. Like a good little American, I pulled up my sleeves, put on my running shoes, caught up with that Fall bandwagon and started making pumpkin pancakes a few weeks ago.
This is a little tricky because pureed pumpkin can change really change the texture of your batter. If you add too much, it will get mushy when cooked and become heavy and cake-like. I suggest adding no more than 1/2 can of pumpkin and 1 tsp of honey to your wet mix and 1 tsp of pumpkin pie spice to the dry mix. If you don’t have pumpkin pie spice, just add 1 teaspoons worth of all the following ground spices combined: cinnamon, cloves, allspice and a tiny amount of ginger.
Serve with real maple syrup. These pancakes are also amazing with a few scatterings of dark chocolate chips (are you seeing a trend yet?!)