PUMPKIN HOT CAKES

Ingredients

300g pumpkin, peeled, seeded, chopped

1/2 cup buttermilk

1 1/2 tbs butter, melted

1 egg

1 cup plain flour

1/2 tsp bi-carb soda

1/4 tsp salt

Dash of vegetable oil

Method

Place chopped pumpkin in a steaming basket and place over a large suacepan filled with water (make sure the basket does not touch the water).

Bring water to boil and steam for 10 minutes. When pumpkin is tender, transfer to a bowl and mash.

Stir in buttermilk and melted butter and whisk in the egg. Sift in the flour, bi-carb soda and salt until all combined.

Heat a frypan and put a small amount of vegetable oil in the pan. Cook tablespoons of the mixture for about 3 minutes, when bubbles form flip and cook for a further minute or two.

Drain on paper towel then place on a serving platter.

Note: For a sweet dish, drizzle hotcakes with maple syrup. For a savoury dish, serve with a dollop of sour cream and chopped chives.

This classic recipe is on page 138 our 50th Anniversary Cookbook. 

The cookbook, full of recipes either from Mrs Robyn Moore (fab cooking teacher) or donated by our school community, can be purchased for only $20 via Qkr! or eftpos (No cash please). Books can be collected from the front office.