Pumpkin Custard powder Pancakes

From quite a long time, more than years, I wanted to make something for Halloween. But that could not happen in the past few years due to the date clashed quite badly between Diwali and Halloween, and I only ended up making some spooky food art. This year Diwali happened a bit earlier, and thankfully I got a chance to explore some possibilities over Halloween food. So, what I did? I made some 100 of tiny little insects with fondant, you can imagine their size by looking at the pictures below, the most challenging part was making their legs. I thought about several options on how to make their legs, but either the ingredients were not in the home or something else, I ended up making their legs with fondant only. Somehow things turned out not that bad what I expected, but it took a long 3 hours of mine from start to finish the insects. Then I made the pumpkin puree on the same day and it took some more time. I got tired after all these, and dropped the idea of making some Halloween themed cakes and desserts. πŸ˜› It’s the weekend so, to please the pickiest eater, I’ve made these Pumpkin Custard powder Pancakes instead. These are eggless pancakes and very easy to whip up. Sufi and we loved eating these spice flavoured, soft, warm pancakes with drizzles of maple syrup. I’ve saved some pumpkin puree and will make these soon again. πŸ™‚

Pumpkin Custard powder Pancakes
Pumpkin Custard powder Pancakes

Read on to know the recipes of Pancakes and Pumpkin Puree

Pumpkin Custard powder Pancakes

Yields: 8 pancakes

Ingredients

  • All-purpose flour/Maida- ΒΎ cup
  • Custard powder (vanilla flavored)- ΒΌ cup
  • Caster sugar/White or Brown powdered sugar- 3 tbsp
  • Baking powder- 2 tsp
  • Salt-  ΒΌ tsp
  • Pumpkin puree- Β½ cup (use canned or homemade puree)
  • Fruit cake spice mix– 1 tsp or use
  • Cinnamon powder- Β½ tsp
  • Clove powder- ΒΌ tsp
  • Nutmeg powder- ΒΌ tsp
  • Milk- Β½ cup + 2 tbsp
  • Butter (melted)- 2 tbsp
  • Vegetable oil/Olive oil- 1 tbsp
  • Water-  2 tbsp

Method

Add all the ingredients in a bowl. Whisk well, no need to over mix, it’s fine if a few lumps are there in the batter. Heat a nonstick frying pan, pour 1 ladleful pancake batter on the pan, cook for 2-3 minutes on medium heat or until bubbles appear on the top surface. Flip gently, cook until light brown in colour.

Serve warm with honey/maple syrup and some fruit jam on the side. Enjoy!

Note:

Adjust heat during the time of making pancakes, overheating may burn them.

Pumpkin Custard powder Pancakes
Pumpkin Custard powder Pancakes
Pumpkin Custard powder Pancakes
Pumpkin Custard powder Pancakes

I’ve shared my experience on Instagram recently, that how I made the Pumpkin Puree.

My first jar of 'Homemade Pumpkin Puree' (smooth and cream like)…I followed @delightfuladventures recipe and it's a winner. πŸŽƒβ€οΈNow I can make all the pumpkin desserts, cakes etc. with this. If I can make it you too can, πŸ‘and I'm so excited after making this, that sharing straight away from my phone…loving the depth of field my new #mia1's phone camera (not sponsored) is giving…now for the 'Puree' below is what I did… . Pumpkin Puree . Pumpkin- 750g . Method . Preheat oven to 170 degreeC. . Line a baking tray with 2 sheets of Aluminium foil (no baking paper pls), cover the sides of the tray with foil from inside as well. . If using a whole pumpkin, cut it into halves horizontally (don't peel), take out the seeds from inside. Now put the cutside down on the baking tray. Bake for 60 minutes or until the peel looks wrinkled and you can pierce a fork through the pumpkin flesh. Keep aside to cool completely. Scoop out the pumpkin flesh gently (check my Insta stories), add them in a food processor. Blitz until smooth, store in air tight containers. Refrigerate and use within a week. For longer shelf life store the Puree in fridger. Thaw before use. . Note: Pumpkin will release a lot of it's juice during the baking. . p.s. Sufi lost her tiffin box today at school (she did the same several times in the past years), to punish her I show the insects suddenly I made in the morning, you know about them already if you've checked my stories πŸ‘†(I stored them in a box and opened that in front of her) and she started crying and keep on crying for the next 5 mins until I told her those ugly things are edible (such a bad mom). 😜🀣 But now I'm satisfied with my creations. πŸ’ͺ . . #delhi #india #vegan #pumpkin #fall #puree #recipe #halloween #phonography #delhiblogger #food #baking #weekend #friday #instagram @instagram #dssc #jar

A post shared by chandrima sarkar (@notoutofthebox) on

Pumpkin Puree

Ingredient

Pumpkin- 750g

Method

Preheat oven to 170 degrees C.

Line a baking tray with 2 sheets of Aluminium foil (no baking paper, please), cover the sides of the tray with foil from inside as well.

If using a whole pumpkin, cut it into halves horizontally (don’t peel), take out the seeds from inside. Now put the cut side down on the baking tray. Bake for 60 minutes or until the peel looks wrinkled and you can pierce a fork through the pumpkin flesh. Keep aside to cool completely.

Scoop out the pumpkin flesh gently, add them in a food processor. Blitz until smooth, store in air tight containers. Refrigerate and use within a week. For longer shelf life store the Puree in fridger. Thaw before using.

Note:

Pumpkin will release a lot of it’s juice during the baking.

Rate
Share

Leave a Comment

Your email address will not be published. Required fields are marked *

*