Sweet Pumpkin Pancakes

Ingredients

• 2 Eggs
• 200 g butternut squash flesh
• 1 pinch salt
• 300 ml milk (3.5 % fat)
• 2 tbsp liquid honey
• 200 g spelt whole‑grain flour
• 2 tsp Baking powder
• 15 g Butter (1 tbsp)
• 30 g pumpkin seeds (2 tbsp)
• 10 g birch sugar (powdered sugar; 1 tbsp) optional

Instructions

1. 1.

   Separate the eggs for the batter. Grate the squash flesh finely.

2. 2.

   Whisk yolks with milk, honey, flour and baking powder until smooth and let rest about 20 minutes.

3. 3.

   Meanwhile beat egg whites with salt to stiff peaks. Fold into the batter along with all but 2 tbsp of grated squash.

4. 4.

   Heat butter in a non‑stick pan and drop spoonfuls (about 1 tbsp) of batter. Cook each side 1–2 minutes over medium heat until golden brown, then remove and keep warm.

5. 5.

   Blanch remaining grated squash briefly in hot water, drain. Toast pumpkin seeds in a dry pan until fragrant.

6. 6.

   Serve pancakes on plates, sprinkle with extra grated squash and toasted seeds, dust with birch powdered sugar if desired.