Roasted Pumpkin & Crème Fraîche Moroccan Pancakes
Ingredients
- 600g pumpkin, peeled and deseeded
- 2 sprigs thyme leaves
- 1 clove garlic, finely sliced
- 10mL olive oil
- salt flakes & freshly ground black pepper
- 2 extra large eggs
- 200mL Bulla Crème Fraîche
- 150mL milk
- 2 cups self-raising flour
- 1 tsp baking powder
- 1/2 tsp Moroccan spice blend
to serve
- streaky bacon, avocado quarters, roasted tomatoes on the vine, toasted sesame seeds and Moroccan spice blend
- additional Bulla Crème Fraîche
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced).
- Cut pumpkin into slices and place on oven tray with thyme, garlic and drizzle with the oil. Bake for 30-40 minutes or until tender. Discard thyme sprigs, place pumpkin in a food processor and puree. Season well.
- Whisk together the eggs, Bulla Crème Fraîche and milk until well combined. Stir in pumpkin puree mixing well.
- Place flour, baking powder and Moroccan spice blend in a large mixing bowl. Add pumpkin mixture and mix until just combined, season well. Refrigerate covered for 30 minutes or until required.
- To cook pancakes, bring a frying pan or hot plate to a medium heat and pour 2 1/2 tablespoon measures of batter into the lightly greased frypan or hotplate. Cook for 2-3 minutes until golden and bubbles are forming. Turn and cook other side.
- Serve pancakes accompanied with streaky bacon, avocado, tomatoes, toasted sesame seeds, a good dollop of Bulla Crème Fraîche and a sprinkle of additional Moroccan spice blend.
Ingredients
- 600g pumpkin, peeled and deseeded
- 2 sprigs thyme leaves
- 1 clove garlic, finely sliced
- 10mL olive oil
- salt flakes & freshly ground black pepper
- 2 extra large eggs
- 200mL Bulla Crème Fraîche
- 150mL milk
- 2 cups self-raising flour
- 1 tsp baking powder
- 1/2 tsp Moroccan spice blend
to serve
- streaky bacon, avocado quarters, roasted tomatoes on the vine, toasted sesame seeds and Moroccan spice blend
- additional Bulla Crème Fraîche