Fluffy pumpkin pancakes
220 g Pancake mix Bakers@Home
120 ml milk
1 tsp ground cinnamon
3 g baking powder
5 g vegetable oil
500 g pumpkin
75 g sultanas Bakers@Home
Fork / food processor
Remove the seeds from the pumpkin.
Peel the pumpkin and cut it into small cubes.
Boil the squash in water with a pinch of salt until completely cooked.
Drain the water and mash the squash with a fork or blend it with a food processor.
Let the pumpkin cool.
Now add all other ingredients to the pumpkin and stir well to form a batter.
Heat the pan over medium heat and add some butter or oil.
Put the batter in the pan and fry the pancake, turn the pancake when the top gets a bit dry.
The batter is thicker than normal pancake batter and is therefore only suitable for smaller pancakes / American pancakes.
You can bake 3 pancakes at the same time in a pan with a diameter of 30 cm.