Pumpkin and cheese pancakes
for 20 people
Ingredients
| 500 g | Pumpkin, peeled and grated (Main) |
| 4 Tbsp | Self raising flour |
| 4 | Eggs |
| 2 Tbsp | Sunflower seeds |
| 150 g | Tasty cheese, grated (Main) |
| 1 to taste | Salt & freshly ground pepper |
| 5 | Sage leaves, chopped |
| 5 Tbsp | Olive oil, or light vegetable oil |
Directions
- Place the grated pumpkin on a plate.
- Beat the eggs in a bowl with the flour and seasoning to make a smooth batter.
- Add the pumpkin, sage and sunflower seeds mixing in well.
- Heat a heavy based frying pan and moisten the surface with a tablespoon or two of oil.
- When it is hot drop in tablespoons of the batter to make the pancakes.
- You can cook about 4-5 at a time, over gentle heat.
- Turn them to cook to a golden colour on each side and then place on a paper towel to absorb any excess oil.
- Serve at once with lemon wedges.
- The pancakes can be kept warm by covering with tinfoil but are best eaten straight from the pan.
- Makes about 20 small pancakes.