|350 g||Hokkaido pumpkin|
|360 ml||buttermilk (divided)|
|1||lemon (juice, zest)|
|3 tbsp||sugar (divided)|
|230 g||wholemeal flour|
|2 tsp||baking powder|
|1 tsp||vanilla sugar|
|clarified butter for frying|
|maple syrup for serving|
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.)
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.
Purée pumpkin flesh when soft.
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.
Heat up a frying pan, add clarified butter, and fry each pancake on both sides on medium heat.
At the same time, heat up a second pan and fry the bacon until crisp.
Serve pumpkin pancakes with blackberries, crispy bacon, mascarpone cream, and maple syrup.