Blackberry, pumpkin pancakes

Method

1. Preparation

   Preheat the oven to 100 °C.

2. Blackberry & maple mascarpone

   Place the mascarpone, maple syrup, vanilla and cinnamon in a small bowl and stir to combine. Add half of the blackberries, gently squash with the back of a fork or spoon to release some of their juices and stir to create a ripple effect. Cover and refrigerate until required.

3. Pancake batter

   Steam the pumpkin for 10-15 minutes, until soft. Mash and set aside to cool. Place the flour, sugar, cinnamon, nutmeg and bicarb soda in a medium bowl and whisk to combine. In a separate bowl whisk the eggs, steamed pumpkin, milk, butter and vanilla together. Add the wet ingredients to the dry ingredients and stir until just combined.

4. Cooking

   Preheat a large non-stick frying pan over low-medium heat. Wipe the pan with some paper towel dipped in butter, to lightly grease. Cook the pancakes in batches, dropping a slightly heaped ¼ cup (60 ml) of the batter at intervals over the pan, allowing enough space for the batter to spread. Cook for 1-2 minutes, until bubbles appear and begin to pop on the surface and the edges start to cook and lose their sheen. Using a spatula, flip and cook for 30-60 seconds on the other side, until golden brown. Once cooked place pancakes on a baking tray in a single layer and keep warm in the oven, while you cook the remaining pancakes.

5. Serving

   Serve pancakes topped with a dollop of maple mascarpone and some extra blackberries. Drizzle with maple syrup and scatter with pecans.