Pumpkin pancakes with orange blossom honey and hazelnuts – pumcakes

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This recipe post was supposed to be published much earlier, but somehow I havn´t been able to get it finished. I wasn´t happy with the photos so I made it three times. Each time another set. I just wanted to look these pumpkin pancakes as good as possible. The third time was the best one. I had a lot of fun and in the end I had all these pumcakes (like I call them) to eat. Lucky me.

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This recipe is simply delicious and for me the perfect breakfast. Weather it is Sunday breakfast or any other day of the week. Pancakes are always a good idea.

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Two weeks ago I was visiting a pumpkin show in the Eifel/Mechernich in Germany. I found that farm called Krewelshof in the internet and I contacted them. I really needed to go there and take pictures. I knew that I would be in pumpkin heaven there. And I was, oh yes. This farm grows any kind of vegetables and fruits around the whole year. I think they really love what they are doing and you can see it. Every year, starting from September till November they have this pumpkin show. Everything is decorated and inspired by my favorite vegetable. It looks all so beautiful and amazing.

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My sister and me went there and we had so much fun this. I took like a zillion pictures of pumpkins in every position, form and color. There is also a super nice farmers shop where you can buy the best and local products. I don´t have to tell you that I bought a lot of pumpkins. Different kinds of them and an orange blossom honey that I just had to take with me. I was sure that this fall will be all about pumpkin. Trying out new and old recipes. I am so excited and happy. I just love this time of the year.

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I totally recommend this pumpkin show. If you are living nearby or if you are on vacation  in Germany you have to go and visit this farm Krewelshof. Absolutely worth it. You can get food, drinks and delicious cakes there . They even serve pumpkin sparkling wine! But you should see for yourself. This was such a fun day for us and I got home with a new pumpkin family.

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When I arrived at home I started to think about what I wanted to do first with my new goodies. One morning I desperately wanted pancakes with some syrup or honey. That wish brought me to the decision that my next recipe had to be a pumpkin pancake recipe. And that is what I did. And let me tell you that they were so delicious. I even made them twice in one week. I topped them with my orange blossom honey that I brought from the farmers shop and added some chopped hazelnuts. Oh, that was a good idea. What a breakfast. We just couldn´t get enough.

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I have planned more recipes with pumpkins and also a little guide for the best use of all the different kinds of pumpkins and their use. But for now, I hope you enjoy my photography of the pumpkin farm/show and my pumcake recipe! Have fun trying it…

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Pumpkin pancakes with orange blossom honey and hazelnuts (pumcakes)

This recipes makes about 15 small pancakes. Note that I used a Hokkaido pumpkin. Because it tastes super good and you can cook and prepare it with its peel.

INGREDIENTS

  • 2 cups pumpkin puree / 1 Hokkaido pumpkin (about 1 kilo before cooking)
  • 2 cups flour
  • 2 tsp baking powder
  • 1 cups grounded almonds
  • 3 eggs
  • 1 cup water
  • 1 tbsp honey or other sweetener
  • 3 tsp cinnamon
  • 2 tsp ginger powder (optional)
  • oil

INSTRUCTIONS

  1. In a bowl mix eggs, pumpkin puree and honey until combined.
  2. Add the rest of the ingredients and mix well.
  3. Heat up a big pan on medium heat and give in 1 or 2 tbsp of oil (or butter).
  4. First start with 1 tbsp of the pancake mixture and pure into pan. Fry until edges start to curve up. That can take 1 to 2 minutes.
  5. Turn around pumpkin and fry this site, too.
  6. When pancake is gold brown you can remove it from pan.
  7. Go on with the rest of the pancake mixture. Keep pan on medium heat and maybe give in some oil again.

PUMPKIN PUREE (using 1 Hokkaido)

INSTRUCTIONS

  1. With a big knife cut your pumpkin into half.
  2. Remove the seeds with a big spoon and cut the two halfs to another half so that you have 4 parts of pumpkin.
  3. In a big pot bring water to a boil and cook pumpkin until is soft.  About 20 minutes.
  4. Remove water from the pot and wait until the pumpkin is cooled a bit.
  5. With a pourer puree the pumpkin until totally smooth.

 

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