Pumpkin pancakes

When I came back home from work a very nice present was waiting for me: new Nigella’s Christmas. It was just a pleasure going through the photos. I couldn’t wait until next day to try one of the recipes. I decided to make pumpkin pancakes as first. Orange, soft, served with maple syrup and almond flakes. If that how Nigella’s Christmas taste like, than I do want them to last all year long!

Ingredients ( make about 30 pancakes)
2 eggs
13 fl oz (375 ml) buttermilk
14 oz (400 g) pumpkin puree ( baked and blended)
9 oz (250 g) flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
oil for frying
maple syrup, walnuts, pecan nuts or almonds to sprinkle


Method
Whisk together eggs and buttermilk until frothy, then add the pumpkin puree and whisk again. Stir in the flour, sugar, baking powder, baking soda and salt, mix until you get a smooth batter. Pour the oil in the pan, the excess oil take off with using a kitchen paper towel. Pour small amounts of the batter into the pan (10 cm in diameter). Fry both sides until golden (when bubbles form on the top of the pancakes, flip them over). Serve warm with maple syrup.