Pumpkin pancakes with bacon and blackberries

Pumpkin pancakes with bacon and blackberries

Based on 5 ratings

"Pumpkin is very versatile and can be used for far more than just roasted vegetables and soups. Although this recipe is too time-consuming for a quick weekday breakfast, it is perfect for brunch or as a hangover cure after a long party weekend."

Difficulty

Medium 👍

Preparation

45 min

Baking

40 min

Resting

0 min

Ingredients

2Servings
350 g
Hokkaido pumpkin
120 g
mascarpone
360 ml
buttermilk (divided)
1
lemon (juice, zest)
3 tbsp
sugar (divided)
125 g
blackberries
2
eggs
230 g
wholemeal flour
2 tsp
baking powder
1 tsp
vanilla sugar
¼ tsp
ginger
¼ tsp
nutmeg
1 tsp
cinnamon
¼ tsp
salt
100 g
bacon
clarified butter for frying
maple syrup for serving
MetricImperial

Utensils

baking dish, oven, aluminum foil, cutting board, knife, fine grater, citrus press, small bowl, immersion blender, large bowl, 2 large bowls, hand mixer with beaters, rubber spatula, frying pan

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How-To Videos

homemade-buttermilk

Homemade buttermilk

how-to-fry-bacon

How to fry bacon

homemade-vanilla-sugar

Homemade vanilla sugar

how-to-beat-egg-whites

How to beat egg whites

homemade-pumpkin-puree

Homemade pumpkin purée

how-to-clarify-butter

How to clarify butter

how-to-separate-eggs

How to separate eggs

how-to-cut-hokkaido-pumpkin

How to cut Hokkaido pumpkin

Nutrition per serving

Cal1325
Fat79 g
Protein35 g
Carb117 g
  • Step 1/7

    Pre-heat the oven to 200°C/400°F. Wash, core, and cut pumpkin into small chunks. Place them in a baking dish and cover with aluminum foil. Bake for approx. 40 min. until soft. (You can also use your microwave—should be quicker.)
    • 350 g Hokkaido pumpkin
    • baking dish
    • oven
    • aluminum foil
    • cutting board
    • knife

    Pre-heat the oven to 200°C/400°F. Wash, core, and cut pumpkin into small chunks. Place them in a baking dish and cover with aluminum foil. Bake for approx. 40 min. until soft. (You can also use your microwave—should be quicker.)

  • Step 2/7

    In the meantime, combine mascarpone, part of the buttermilk, lemon juice and zest. Add some sugar to taste. Put mascarpone mixture in a bowl and store in your refrigerator. Wash blackberries and set aside.
    • 120 g mascarpone
    • 2 tbsp buttermilk
    • ½ lemon (juice)
    • 1 lemon (zest)
    • 1 tbsp sugar
    • 125 g blackberries
    • fine grater
    • citrus press
    • small bowl

    In the meantime, combine mascarpone, part of the buttermilk, lemon juice and zest. Add some sugar to taste. Put mascarpone mixture in a bowl and store in your refrigerator. Wash blackberries and set aside.

  • Step 3/7

    • immersion blender
    • large bowl

    Purée pumpkin flesh when soft.

  • Step 4/7

    To make the pancake batter, separate eggs and beat the egg whites until stiff. In another bowl, combine and whisk the remaining buttermilk, flour, pumpkin purée, baking powder, remaining sugar, vanilla sugar, spices, salt, and egg yolks. Carefully fold in the egg whites. If you prefer your mixture more liquid, add some extra buttermilk.
    • 2 eggs
    • 330 ml buttermilk
    • 230 g wholemeal flour
    • 2 tsp baking powder
    • 2 tbsp sugar
    • 1 tsp vanilla sugar
    • ¼ tsp ginger
    • ¼ tsp nutmeg
    • 1 tsp cinnamon
    • ¼ tsp salt
    • 2 large bowls
    • hand mixer with beaters
    • rubber spatula

    To make the pancake batter, separate eggs and beat the egg whites until stiff. In another bowl, combine and whisk the remaining buttermilk, flour, pumpkin purée, baking powder, remaining sugar, vanilla sugar, spices, salt, and egg yolks. Carefully fold in the egg whites. If you prefer your mixture more liquid, add some extra buttermilk.

  • Step 5/7

    • clarified butter for frying
    • frying pan

    Heat up a frying pan, add clarified butter, and fry each pancake on both sides on medium heat.

  • Step 6/7

    • 100 g bacon
    • frying pan

    At the same time, heat up a second pan and fry the bacon until crisp.

  • Step 7/7

    Serve pumpkin pancakes with blackberries, crispy bacon, mascarpone cream, and maple syrup.
    • maple syrup for serving

    Serve pumpkin pancakes with blackberries, crispy bacon, mascarpone cream, and maple syrup.

  • Enjoy your meal!

    Pumpkin pancakes with bacon and blackberries

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