- 300 g all-purpose or wholewheat flour
- 30 g wheatgerm
- 1 tsp ground cinnamon
- 1 tbsp baking powder
- ½ tsp bicarbonate of soda
- 2 tbsp sugar
- 1 tsp fine salt
Milk & Egg Mixture
- 300 ml buttermilk or 280 ml milk
- 20 ml lemon juice
- 30 ml sweetened creamer
- 4 eggs
- 2 tsp vanilla extract
- 50 ml melted margarine or Malaysian Palm Oil
- 300 g finely grated pumpkin
For the batter, place flour mixture in a large mixing bowl and make a well in the centre. Pour in milk & egg mixture. Gradually fold in the flour mixture into the wet ingredients until you have a smooth batter. Stir in grated pumpkin.
For the pancake, heat a lightly greased non-stick pan or griddle over medium high heat. Pour a small ladle of batter on the pan and cook for 1½ minutes or until golden brown. Turn the pancake and cook the other side for 30 seconds. Keep warm in a slow oven while you cook the rest.
Serve warm with extra margarine and honey or jam.