Una dolcissima ricetta! A great start to your day with an indulgent brunch recipe.
Here are the Pumpkin Pancakes with Beppino Occelli Burro.
150 g pumpkin pulp
20 g Beppino Occelli butter
70 ml milk
70 g of wheat flour
1 tbsp sugar
½ teaspoon ground cinnamon
1 teaspoon baking powder ]
1 pinch of salt
As a first step, prepare the pumpkin: after cutting it into chunks, cook it for 5-10 minutes or until it is soft (cut it into small pieces in order to reduce cooking time). Alternatively, you can also bake it in the oven.
Once cooked, let it cool down a little and then blend it until it is pureed (those who do not have a blender can simply crush it well with a fork).
In a saucepan, melt the Beppino Occelli butter. Then mix all the liquid ingredients in a bowl: the lightly beaten egg, the milk and the melted butter. Stir and add also the pumpkin puree, and mix well.
Separately mix together the dry ingredients: flour, baking powder, sugar, salt and cinnamon. Now combine the two compounds, working well with the whisk until you get a smooth batter.
Then proceed to cooking: heat a non-stick pan well, melt a knob of butter and start cooking a generous amount of batter. Turn the pancake with a spatula when bubbles have formed on the surface and brown it well on the other side. Continue like this, buttering the pan occasionally, if necessary.
Serve the pancakes stacked on top of each other, accompanying them with honey and Beppino Occelli butter in chunks!