What you need:
300 g of diced pumpkin
125g of flour
250 ml of milk
1/2 a teaspoon of baking powder
1/2 teaspoon of ginger powder
herbes de Provence
salt, pepper olive oil
some Parmesan flakes
a couple of small tomatoes and some green salad
Cook the diced pumpkin until very tender. ( I steamed it for approx. half an hour) Purée it in a blender, until very smooth.
Make the pancake batter with the flour, egg,baking powder and milk, and mix together well. Add the puréed pumpkin and flavour with the herbs, the gingerpowder salt and pepper.
Heat some olive oil in a non stick pan, and bake the pancakes.
Keep warm while you bake the wild mushrooms.
Serve with a little green salad on the side, and some Parmesan cheese flakes.
WEEKEND REVIEW APRIL 30
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