Savory Pumpkin Sage Pancakes

Introducing: Savory Pumpkin Sage Pancakes

Today, I’m sharing a recipe for savory pumpkin sage pancakes. These pancakes are perfect for a cozy autumn morning, bringing together the earthy flavors of pumpkin and sage in a fluffy, comforting breakfast dish.

Ingredients:

• 200g all-purpose flour
• 150g pumpkin puree
• 250ml milk
• 2 eggs
• 10g fresh sage, chopped
• 1 tbsp baking powder
• 1/2 tsp salt
• 2 tbsp butter, melted

Kitchen Tools:

• mixing bowl
• whisk
• frying pan
• spatula

To start, in a mixing bowl, combine the all-purpose flour, baking powder, and salt. In a separate bowl, whisk together the pumpkin puree, milk, eggs, and melted butter until smooth. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped fresh sage.

Heat a frying pan over medium heat and lightly grease with butter. Pour a ladleful of the pancake batter onto the pan for each pancake. Cook for 2-3 minutes on each side until golden brown and cooked through.

Serve the savory pumpkin sage pancakes warm, topped with a dollop of sour cream or a drizzle of maple syrup for a delightful contrast of flavors.

The total weight of the cooked dish is approximately 600g, yielding 6 servings. Each serving weighs around 100g, with an estimated calorie count of 150 per serving.

One unique tip for these pancakes is to add a sprinkle of grated Parmesan cheese to the batter before cooking for an extra savory kick.

I hope you enjoy trying out these savory pumpkin sage pancakes and feel free to get creative with your toppings and seasonings to make them your own!