Driscoll's Blackberry, pumpkin pancakes
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Blackberry, pumpkin pancakes

Do things a little differently next time you’re hosting brunch. This fancy take on a stack of pancakes tastes amazing and looks fabulous too. And, because each pancake’s loaded with pumpkin, you can enjoy them guilt-free.

  • 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.

  • Ingredients

    160 g peeled pumpkin, cut into chunks
    1 ½ cups (225 g) self-raising flour
    2 tablespoons brown sugar
    1 teaspoon ground cinnamon
    ½ teaspoon ground nutmeg
    ¼ teaspoon bicarbonate of soda
    2 eggs
    ½ cup (125 ml) milk
    1 tablespoon butter, melted, plus extra for greasing
    1 teaspoon pure vanilla extract
    ½ cup (55 g) pecans, coarsely chopped, to serve 

    Blackberry & maple mascarpone
    200 g mascarpone
    1 tablespoon maple syrup, plus extra for serving
    1 teaspoon pure vanilla extract
    ¼ teaspoon ground cinnamon
    125 g punnet Driscoll’s blackberries

    • Serves 4
    • Breakfast
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