ROASTED PUMPKIN, CORIANDER AND CHILLI PANCAKES WITH GUACAMOLE
These savoury pancakes make a delicious change for breakfast - or even a light dinner. If you don’t have pumpkin, leftover potato or sweet potato would also work well.
Ingredients
250g pumpkin
2 eggs, separated
1 cup milk
½ cup coriander leaves
1 red chilli, finely chopped
1 cup flour
1 teaspoon baking powder
pinch salt
clarified butter for cooking
For the guacamole:
2 avocados
juice half lemon
1 small clove garlic, mashed with a little salt
pinch chilli flakes
2 tablespoons olive oil
Method
Preheat the oven to 180°C
Roast the pumpkin on a baking paper lined tray for 30 mins until tender. Allow to cool and mash. Combine the pumpkin, egg yolks, milk, coriander and chilli in a separate bowl. Sift the flour, baking powder and salt over the pumpkin mix and fold through.
Whisk the egg whites to soft peaks. Fold through the pancake batter gently.
Heat the clarified butter in a frying pan and add large spoonfuls of the batter. Flip over when you see bubbles appearing and fry for a few minutes on the other side. Keep warm while you make the rest of the pancakes
For the guacamole:
Mash the avocado in a bowl, add the remaining ingredients and season to taste
Serve the pancakes with fried bacon and top with guacamole