Pumpkin pancakes with bacon and blackberries

Pumpkin pancakes with bacon and blackberries

Too few ratings

Fraeuleinchen

fraeuleinchen.de/

“Pumpkin is very versatile and can be used for far more than just roasted vegetables and soups. Although this recipe is too time-consuming for a quick weekday breakfast, it is perfect for brunch or as a hangover cure after a long party weekend. Want to share your recipe on Kitchen Stories as well? Simply send it to community@kitchenstories.io”

Difficulty

Medium 👍
45
min.
Preparation
40
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
350 g Hokkaido pumpkin
120 g mascarpone
360 ml buttermilk (divided)
lemon (juice, zest)
3 tbsp sugar (divided)
125 g blackberries
eggs
230 g wholemeal flour
2 tsp baking powder
1 tsp vanilla sugar
¼ tsp ginger
¼ tsp nutmeg
1 tsp cinnamon
¼ tsp salt
100 g bacon
clarified butter for frying
maple syrup for serving
Metric
Imperial

Utensils

  • 2 frying pans
  • baking dish
  • immersion blender
  • oven
  • fine grater
  • citrus press
  • aluminum foil
  • hand mixer with beaters
  • rubber spatula
  • cutting board
  • knife
  • 3 large bowls
  • small bowl

Nutrition per serving

Cal
1325
Protein
35g
Fat
79g
Carb
117g

Step 1/7

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.)
  • 350 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

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

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.
  • 2 eggs
  • 330 ml buttermilk
  • 230 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 bacon
  • frying pan

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

Step 7/7

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

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