Pumpkin pancakes with bacon and blackberries

Step 1/7

• 350 g Hokkaido pumpkin

• baking dish
• oven
• aluminum foil
• cutting board
• knife

Pre-heat the oven to 200°C/400°F. Wash, core, and cut pumpkin into small chunks. Place them in a baking dish and cover with aluminum foil. Bake for approx. 40 min. until soft. (You can also use your microwave—should be quicker.)

Step 2/7

• 120 g mascarpone
• 2 tbsp buttermilk
• ½ lemon (juice)
• 1 lemon (zest)
• 1 tbsp sugar
• 125 g blackberries

• fine grater
• citrus press
• small bowl

In the meantime, combine mascarpone, part of the buttermilk, lemon juice and zest. Add some sugar to taste. Put mascarpone mixture in a bowl and store in your refrigerator. Wash blackberries and set aside.

Step 3/7

• immersion blender
• large bowl

Purée pumpkin flesh when soft.

Step 4/7

• 2 eggs
• 330 ml buttermilk
• 230 g wholemeal flour
• 2 tsp baking powder
• 2 tbsp sugar
• 1 tsp vanilla sugar
• ¼ tsp ginger
• ¼ tsp nutmeg
• 1 tsp cinnamon
• ¼ tsp salt

• 2 large bowls
• hand mixer with beaters
• rubber spatula

To make the pancake batter, separate eggs and beat the egg whites until stiff. In another bowl, combine and whisk the remaining buttermilk, flour, pumpkin purée, baking powder, remaining sugar, vanilla sugar, spices, salt, and egg yolks. Carefully fold in the egg whites. If you prefer your mixture more liquid, add some extra buttermilk.

Step 5/7

• clarified butter for frying

• frying pan

Heat up a frying pan, add clarified butter, and fry each pancake on both sides on medium heat.

Step 6/7

• 100 g bacon

• frying pan

At the same time, heat up a second pan and fry the bacon until crisp.

Step 7/7

• maple syrup for serving

Serve pumpkin pancakes with blackberries, crispy bacon, mascarpone cream, and maple syrup.

Enjoy your meal!