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Pumpkin & Sweetcorn Pancake

Serves: 2 Preparation: 10 minutes Cooking: 15 minutes

Ingredients

  • 100g Cake/Wholemeal Flour
  • 3g Baking Powder
  • 50g Pumpkin, finely chopped
  • 50g Sweetcorn Kernels
  • 1 Egg Yolk
  • 20g Brown Sugar
  • 15ml Grape Seeds Oil
  • 120ml Milk
  • 1 Egg White

Method:

Using the Bosch Ergo Mixx Hand Blender Balloon Whisk beat egg yolk with brown sugar till thick and creamy.
Slowly whisk in oil and milk then stirs well in between till combined.
Next add in pumpkin, corn kernels and flour mixture, mixed well and set aside.
With a clean balloon whisk attached to the hand blender, whisk egg white on Speed 6/8 till stiff peak.
First fold in 1/3 of the whites into the flour mixture and stir till combined then follow by remaining whites and stir till no trace of white found.
Heat up a lightly oiled frying pan, pour ¼ cup of the batter for each pancake and cook until it is golden brown on both side.
Remove and keep warm, continue with the remaining batter.
Serve pancake with maple syrup or honey.
 
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