Pumpkin Pancakes

Photography by CAO Kitchen

Photography by CAO Kitchen


  • 2000g mix of wholemeal and white plain flour
  • Pinch of salt
  • 1 teaspoon of baking powder
  • 1 tablespoon of mixed ground seeds or any ground seeds of your choice
  • 180ml milk
  • 1 large egg
  • 3 tablespoons of pumpkin puree
  • Rapeseed oil to fry.
  • Stewed apples and Cao to serve.








Mix the flour, baking powder, salt and seeds together in a bowl and make a well in the centre. In a jug, mix together the milk, egg and pumpkin puree and then whisk into the dry bowl.

Pour a little oil into a frying pan and heat.  Ladle the batter into the hot pan and cook the small pancakes.  Wait until the top of the pancakes begins to bubble then turn it over and cook until both sides are golden brown and the pancake has risen to about ½ inch thick.  Repeat until you have used all the batter.  You can keep the pancakes warm under a low grill of needed.

Top with the stewed apples.

Spoon a tablespoon of Cao into a small jug and add a splash of boiling water to loosen.  You will then be able to pour this over the stack. 

Serves 4-6 Recipe originally posted by CAO Kitchen