Summary

Ingredients

• 70 g butter, soft
• 1 tablespoon sugar, brown
• 50 g walnuts (halves)
• 100 g flour
• 1 teaspoon spice mix (Pumpkin Pie Spice)
• 1 pinch (s) salt
• 70 g suar
• 4 large egg (s), separated
• 150 ml buttermilk
• 1 ¼ teaspoon vanilla extract
• 200 g pumpkin meat (Hokkaido), pureed, weihed ready to cook
• Butter, for frying
• Powdered sugar, for dusting
• Maple syrup, for serving

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Instructions

1. Halve, core, peel and dice the pumpkin. Cook in a little water until soft and puree.
2. Melt 20 g of the butter in a non-stick pan and then add the brown sugar. Stir until the sugar has dissolved and begins to caramelize. Then add the walnut halves, stir in so that all the nuts are covered with the caramel. Place on a piece of aluminum foil to cool.
3. For the pancakes mix the flour, seasoning and salt. (You can find a Pumpkin Pie Spice recipe in my recipes.) Mix the remaining 50 g butter with the sugar until creamy. Stir in egg yolks one at a time. Then stir in the buttermilk, vanilla extract, pumpkin puree and finally the flour. Beat the egg white until stiff and fold in with a mixing spoon.
4. Chop the walnuts a little by hand.
5. Put some butter in a coated pan and heat it until small bubbles bubble. Then add 1-2 tablespoons of the dough to each pancake, preferably two at a time. If the dough is a little firm on the first side, add some of the walnuts on top. If you do this right at the beginning, the dough runs too much. If small bubbles form on top of it, it is ready to be turned. Then turn carefully and finish baking on this side.
6. Continue like this until the batter is used up, adding fresh butter over and over again.
7. Dust the pancakes with powdered sugar while they are still warm and serve with maple syrup.