Japanese Pumpkin and Blueberry Sorghum Pancakes
What Started it all:
Flour, Pumpkins, Blueberry, Mashed Potato, Sorghum, Egg Yolks, Mint Extract, Toppings,
These delightful pancakes combine the earthy sweetness of pumpkin with the tartness of blueberries, all while incorporating nutritious sorghum flour. Perfect for a family breakfast or brunch, these pancakes are a fun way to enjoy seasonal ingredients together. Let’s get cooking!
Ingredients
- 1 cup all-purpose flour
- 1 cup cooked pumpkin, mashed
- 1 cup fresh blueberries
- 1 cup mashed potatoes (preferably leftover)
- 1 cup sorghum flour
- 4 egg yolks
- 1 teaspoon mint extract
- Toppings: maple syrup, fresh mint leaves, additional blueberries
Instructions
- Prepare the Pumpkin Mixture: In a large bowl, combine the mashed pumpkin and mashed potatoes. Mix until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and sorghum flour until evenly mixed.
- Combine Wet Ingredients: In another bowl, beat the egg yolks and add the mint extract. Stir this mixture into the pumpkin and potato blend until fully incorporated.
- Combine All Ingredients: Gradually add the dry flour mixture to the wet ingredients, folding gently to avoid overmixing. Be careful not to crush the blueberries; fold them in last.
- Cook the Pancakes: Preheat a non-stick skillet or griddle over medium heat. Pour about 1/4 cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side. Repeat with the remaining batter.
- Serve: Stack the pancakes on a plate, and serve warm with maple syrup drizzled on top. Garnish with fresh mint leaves and extra blueberries.
These Japanese-inspired pumpkin and blueberry pancakes are not only delicious but also a healthy way to start your day. Gather your family around the table to enjoy this wholesome meal together, celebrating the joy of cooking and eating as a family. Enjoy!