La recette des pancakes au potimarron fourrés à la confiture d’abricot
These delightful pumpkin pancakes are filled with apricot jam, offering a unique twist on a classic breakfast favorite.
Ingrédients
Dry Ingredients
- 300 g farine
- 30 g sucre
- 1/2 cuillère à café sel
- 1 cuillère à café cannelle
- 1 cuillère à soupe levure chimique
- 1 cuillère à café bicarbonate
Wet Ingredients
- 200 g purée de potimarron
- 350 ml lait
- 2 œufs
Filling
- Confiture d'abricot (ou creme de marrons ou pâte à tartiner...)
Instructions
- Cook the whole pumpkin in the oven for 45 minutes.
- Blend 200g of pumpkin with a bit of milk to make a puree.
- Mix egg yolks with sugar, cinnamon, and salt, then add pumpkin puree, milk, baking powder, baking soda, and flour.
- Whip egg whites and gently fold into the mixture.
- Cook pancakes in a greased pan, adding a spoonful of jam in the center and covering with batter.
- Flip pancakes when bubbles appear and cook both sides.
Notes
Serve warm with extra jam on the side for a delicious treat!