Blackberry Pumpkin Pancakes | Dani Valent

Blackberry Pumpkin Pancakes

A surprising use of pumpkin and the fruity magnificence of blackberries

These springy hotcakes take the American idea of sweet spiced pumpkin and put it into a pancake brunch. Top them with blackberries rumbled with mascarpone and you’ve got a breakfast that’s fruity, fun, indulgent and healthy all at once.

Thanks to Driscoll’s for the blackberry inspo!

Makes: 8
Time: 45 minutes

Ingredients

Blackberry & Maple Mascarpone

  • 200 grams (7 oz) mascarpone
  • 1 tbsp maple syrup, plus extra for serving
  • 1 tsp vanilla extract or paste
  • ¼ tsp ground cinnamon
  • 125 grams (4.4 oz) blackberries

Pancakes

  • 160 grams (5.6 oz) pumpkin, peeled and cut into chunks
  • 1 ½ cups (225 grams / 8 oz) self-raising flour (or plain flour + 2tsp baking powder)
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp bicarbonate of soda
  • 2 eggs
  • 125 ml/grams (½ cup) milk
  • 1 tbsp butter, melted, or vegetable oil, plus extra for greasing
  • 1 tsp vanilla extract or paste
  • 55 grams (½ cup) pecans, coarsely chopped, to serve 

Method

Traditional method

Blackberry & maple mascarpone

1. Preheat oven to 100°C / 212°F.

2. Place mascarpone, maple syrup, vanilla and cinnamon in a bowl and stir to combine. Add half the blackberries, squash with the back of a fork or spoon to release some of their juices and stir to create a ripple effect. Cover and refrigerate until required.

Pancake batter

3. Steam pumpkin for 10-15 minutes, until soft. Set aside to cool. 

4. Place flour, sugar, cinnamon, nutmeg and bicarb soda in a medium bowl and whisk to combine. 

5. In a separate bowl whisk the eggs, steamed pumpkin, milk, butter and vanilla together. Add the wet ingredients to the dry ingredients and stir until just combined.

Cooking

6. Preheat a large non-stick frying pan over low-medium heat. Wipe the pan with some paper towel dipped in butter, to lightly grease. Cook the pancakes in batches, dropping a slightly heaped ¼ cup (60 ml) of the batter at intervals over the pan, allowing enough space for the batter to spread. Cook for 1-2 minutes, until bubbles appear and begin to pop on the surface and the edges start to cook and lose their sheen. Using a spatula, flip and cook for 30-60 seconds on the other side, until golden brown. Once cooked place pancakes on a baking tray in a single layer and keep warm in the oven, while you cook the remaining pancakes.

Serving

7. Serve pancakes topped with a dollop of maple mascarpone and some extra blackberries. Drizzle with maple syrup and scatter with pecans.

Thermomix method

Blackberry & maple mascarpone

1. Preheat oven to 100°C / 212°F.

2. Place mascarpone, maple syrup, vanilla and cinnamon in a bowl and stir to combine. Add half the blackberries, squash with the back of a fork or spoon to release some of their juices and stir to create a ripple effect. Cover and refrigerate until required.

Pancake batter

3. Place 500 grams water in mixing bowl and pumpkin in steamer basket. Cook pumpkin 15 min/Varoma/speed 2, until soft. Set aside to cool. Tip water from mixing bowl. 

4. Place steamed pumpkin, eggs, milk, butter and vanilla in mixing bowl. Mix 20 sec/speed 4.

5. Add flour (and baking powder, if using plain flour), sugar, cinnamon, nutmeg and bicarb soda and mix 15 sec/speed 4.

Cooking

6. Preheat a large non-stick frying pan over low-medium heat. Wipe the pan with some paper towel dipped in butter, to lightly grease. Cook the pancakes in batches, dropping a slightly heaped ¼ cup (60 ml) of the batter at intervals over the pan, allowing enough space for the batter to spread. Cook for 1-2 minutes, until bubbles appear and begin to pop on the surface and the edges start to cook and lose their sheen. Using a spatula, flip and cook for 30-60 seconds on the other side, until golden brown. Once cooked place pancakes on a baking tray in a single layer and keep warm in the oven, while you cook the remaining pancakes.

Serving

7. Serve pancakes topped with a dollop of maple mascarpone and some extra blackberries. Drizzle with maple syrup and scatter with pecans.

Tips

  • Don’t cook these pancakes too quickly – turn the heat down if they’re colouring before they’ve puffed up.
  • The batter and mascarpone can be made the night before for faster access to breakfast in the morning.

More about this video

See more great blackberry recipes on the Driscolls website.

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