Winter squash pancakes with blackberries & honeycomb
SERVES 3-4
These wholemeal pancakes make a delightful weekend breakfast. The batter is subtly spiced, but you could enhance the gingerbread flavour with a little ground ginger and mixed spice.
250g wholemeal spelt flour1½tsp baking powder½tsp bicarbonate of soda¼tsp fine salt¾tsp ground cinnamon284ml pot buttermilk or thin, natural yoghurt130ml milk½ x 425g tin pumpkin puree (about 210g)50g light muscovado sugar2 eggs, separated1tsp vanilla extract300g blackberries2tsp sunflower oil100g honeycomb, to serve
1 In a mixing bowl, combine the flour, baking powder, bicarbonate of soda, salt and spices. In a second bowl, using a stick blender, blitz the buttermilk or yoghurt, milk, pumpkin, 40g of the sugar, egg yolks and vanilla together until smooth.
2 Fold into the dry ingredients until almost combined, but with…
