Liz: Summer is kind of fading out. Although it’s only August it really feels like fall already. I feel a bit cheated on. Trees already have yellow leaves and they fall at the mildest wind blow already. On the farmers market I saw pumpkins and – with the weather getting us in the mood – we decided to do something with them. I now have this crazy kitchen machine, a so called Thermomix, that Vorwerk was so nice to lend to me, and I was able to make great pumpkin purée in no time. Adding rosemary gave the pancakes an interesting twist. Topped with greek yoghurt even my picky daughter ate LOTS of pumpkin pancakes without complaints. What a great way to sneak in some extra vegetables!
And what about you, Jewels. How did you like the taste of fall in August?
Jewels: I’m so happy to be spending some time in Germany but every day I check the weather back home in New York and get jealous. They still have really beautiful temperatures and sunny days this entire time! So it definitely has its advantage to fly back home tomorrow. I’ve never had pumpkin pancakes before and I do like these ones. Next time I will add a little something though to give it more flavor, maybe some chilli?
(By the way: The two little ceramic platters are two of the beautiful things Liz made during her ceramic workshop at BOTZ a few weeks ago!)
225 g diced Hokaido pumpkin
150 ml water
215 g flour
1 teaspoon bakingpowder
2 tablespoons sugar
3/4 teaspoons salt
250 ml milk
50 g melted butter
rosemary leaves from approx. 4 stems
Cover the pumpkin dices with 150 ml of water and cook for 10 minutes with the lid on the pot until the pumpkin is soft. Blend it in the mixer and make puree.
In a bowl mix flour, bakingpowder, sugar and salt. Warm the milk slightly and add the eggs and mix. Melt the butter in the milk and mix. Add the milk to the dry ingredients and whisk together. Cut the rosemary into fine pices and add.
Grease a pan with a little bit of oil and bake the pancakes until golden on both sides. Serve with greek yoghurt.