How about making pumpkin pancakes for a change? The pumpkin season stretches from September to March. It can therefore be an excellent alternative for the preparation of pancakes for Candlemas.

Ingredients (for 10 to 12 pancakes)

• 1 Columbus egg
• 120g wholemeal flour
• 2 tablespoons baking powder
• 1/4 tablespoon bicarbonate of soda
• 1 tablespoon cinnamon
• 1 tablespoon ground ginger
• 1/2 tablespoon salt
• 250 ml milk
• 100 g pumpkin puree
• 1 tbsp maple syrup
• 1 tablespoon rapeseed oil

Preparation

• Cut a small pumpkin in half and remove the seeds and strands with a spoon. Cut the flesh into pieces and put them in a pan with a little boiling water. Cook for 10 to 15 minutes or until the flesh is tender. Then mix with a blender.
• Mix the flour, baking powder, bicarbonate of soda, spices and salt in a bowl.
• In another bowl, mix the milk, pumpkin puree, egg, maple syrup and rapeseed oil. Add this mixture to the first flour mixture.
• Heat a lightly greased pan over medium heat.
• Pour the batter (about 60 ml per pancake) into the pan and cook for about 2 minutes on each side.
• Serve with maple syrup.
  Enjoy your meal