Soft pumpkin pancakes, spiced with cinnamon, nutmeg and ginger, with crushed Oreo folded through the batter so you get dark flecks of biscuit in every one. They cook in about three minutes on the first side and two to three on the second, which is roughly as long as it takes to whisk together the vanilla cream cheese sauce that goes over the top. One bowl for the batter, one for the sauce, and breakfast is done.
The mashed pumpkin goes in near the end, folded through rather than beaten in, and the crushed Oreo goes in last of all.
What you’ll need
For the pancakes
- 1 egg (L)
- 90ml milk of your choice
- 15g melted butter
- 17g brown sugar
- 85g flour
- 1½ tsp baking powder
- 1 tsp cinnamon, ground
- 1/8 tsp nutmeg, ground
- 1/8 tsp ginger, ground
- 1/8 tsp salt
- 80g pumpkin, mashed
- 5 Oreo cookies, crushed
For the sauce
- 120g cream cheese
- 65ml oat milk
- 11g confectioners sugar
- 1/2 tsp vanilla
Method
- In a bowl, mix the egg, milk and butter well. Mix in the sugar, flour, baking powder, salt and spices. Fold in the mashed pumpkin. Carefully fold in the crushed Oreo.
- Cook the pancakes over medium heat for approximately 3 minutes on one side and about 2-3 minutes on the other side.
- While the pancakes are cooking, mix the sauce ingredients well.
- Serve with a touch of cinnamon, more Oreos and strawberries.
A couple of tips
- Keep the pan at medium. That is what the timings assume: roughly 3 minutes on the first side, 2-3 minutes on the second.
- Fold the Oreo in last, and gently. Everything else is mixed properly; the crushed biscuit only gets folded through at the end.
- Make the sauce while the pancakes cook. It is a straight mix of cream cheese, oat milk, sugar and vanilla, so it comes together in the time the first batch is in the pan.
Everything we serve is made by hand, in-house, every morning. If you’re in Budapest or Bucharest, come and eat yours hot off the pan — walk-ins only. #webelieveinhandmade
