All, The Challenges
Kommentare 9

A taste of fall in the summer

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!)

Pumpkin-Rosemary-Pancakes
225 g diced Hokaido pumpkin
150 ml water

215 g flour
1 teaspoon bakingpowder
2 tablespoons sugar
3/4 teaspoons salt
250 ml milk
4 eggs
50 g melted butter
rosemary leaves from approx. 4 stems

Greek yoghurt

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.

9 Kommentare

  1. I will most definitely make these (but not until October when my local farmer’s market has pumpkins!).
    Liz, your dishes ceramic dishes are adorable! I love the organic shape, plus the little holes are the perfect touch.

  2. Dieses Rezept muss auch noch auf meine ellenlange „Kürbis-TO-DO Liste“. Klingt lecker. 🙂
    Zudem finde ich das Konzept von euerm Blogs so toll. Ihr stecht wirklich aus der Masse heraus indem ihr beide auf beiden Kontinenten dasselbe in euern Küchen zaubert und ich lese euern Blog sehr gerne.
    xo hope

    • Vielen lieben Dank, hope! Das freut uns sehr zu hören!
      Liebe Grüße, Liz

  3. Annemarie sagt

    Autumn – here we come!
    Den ersten Kürbis dieser Saison habe ich prompt für dieses Rezept eingesetzt.
    Fantastisch!
    Zugegeben, ich war skeptisch, ob es meiner kleinen 3-jährigen ‚picky lady‘ schmecken würde – und was soll ich sagen… die ersten neutralen Exemplare gingen sofort weg. Selbst nachdem ich dann Rosmarin hinzugegeben hatte, futterte sie munter weiter!
    Danke für all die schönen Gerichte, Ideen und Inspirationen.
    Annemarie

    • Liebe Annemarie,
      oh wie schön, dass zu hören! Ein großes Kompliment, wenn die Kleinsten unsere Rezepte mögen!
      Alles Liebe,
      Lisa

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert.

What is 9 + 5 ?
Please leave these two fields as-is:
To be able to proceed, you need to solve this simple math (so we know that you are a human).