Crafted by Chef Philip Mayo
“There is no better way to start the morning than a stack of amazing pancakes, this recipe is always a go to for a simple twist on a breakfast classic! Walnuts and pumpkin is a winning pairing, combined with the nuttiness of the Argan Oil is a match made in heaven that’ll make you always go back for more!”
For 6 people
- 1 cups of milk
- 2 tbsp Traditional Argan Oil
- 2 cups of plain flour
- 1/2 tsp salt
- 3 tbsp baking powder
- 6 tbsp caster sugar
- 10 walnut halves roasted, then chopped
- 1/2 cup of pumpkin puree (recipe featured on this page)
- In a mixing bowl, add the flour, salt, baking powder and sugar together. Mix the milk, puree and Argan Oil together, add to the dry mix and whisk until all large lumps are gone. Leave to chill in the fridge for at least 10 minutes.
- Get a pan hot on a medium heat. Once hot, add the walnuts and then the pancake mixture.
- Chef’s tip: pour the batter into a ketchup bottle and then use it to pour into the pan – this way it will be cleaner and easier to get the perfect thickness that you want for your pancake.
- Once the mixture is bubbling and popping, flip it over (this is the hardest bit!) and cook the other side for the same amount of time.
Pumpkin puree for pancakes recipe
- One pumpkin
- 100g butter
- 200ml water
- Melt the butter in a heavy based pan.
- Slice the pumpkin into even slices and place it in the pan.
- Add water until it slightly covers the pumpkin, place a lid over it and leave to cook for at least 15 minutes, stirring occasionally to make sure it’s evenly cooked throughout.
- Once fully cooked, remove from heat and leave to cool slightly. Spoon the pumpkin into a food processor and blitz until all lumps are gone. Add more of the water if needed – you want it to be thick enough to coat the back of a spoon.