Ingredients
2 cups all-purpose flour, sifted
1 cup pumpkin puree, grated
kosher salt, to taste
½ cup pancake flour
½ cup milk
½ cup cheddar cheese, shredded
2 large eggs
1 tbsp parsley, finely chopped
1 tbsp butter, unsalted
Preparation
Add grated pumpkin to a large mixing bowl.
Next, add salt.
Use a spatula to combine the salt into the pumpkin mash.
Add all-purpose flour to the mixing bowl.
Add the wet ingredients. Pour in room temperature milk.
Next, crack eggs into the mixture. Using a metal whisk, mix the ingredients until fully combined.
Combine shredded cheddar cheese.
Next, in order to have the right pancake consistency and texture, mix in pancake flour and whisk till combined.
In a small saucepan, add butter and allow to melt till it foams. Make sure to heat at a low flame.
Now add in finely chopped parsley and turn off the heat.
At low-medium heat, add 1 spoonful of pancake batter into a skillet or a non-stick pan to cook.
Once tiny bubbles are forming on the pancake use a spatula and flip carefully.
Adjust the heat if necessary. Cook the other side for 1 to 2 minutes or until golden brown.
Serve a stack of pancakes on a plate.
Drizzle with chopped parsley melted butter. Enjoy!
