01 September 2014

Meatless Monday Recipe: Fluffy Pumpkin Pancakes with Lemon Dill Yoghurt

How's everyone doing this 3-day weekend? Not only is it Meatless Monday (yayness!), it's also a public holiday (double the yayness!). 

Mondays like these don't roll around that often, so we decided to celebrate with one of our favourite pancake recipes: Fluffy Pumpkin Pancake with Lemon Dill Yoghurt. Best had for breakfast and tea-time snacks =) 

(makes about 12 large pieces)

400g pumpkin, cubed
1 cup all-purpose flour 
3 teaspoons baking powder 
2 teaspoon cinnamon powder
1 teaspoon salt
4 eggs, separated 
coconut oil for pan-frying 

1/2 cup yoghurt 
1/4 cup lemon juice 
a pinch of black pepper
2 tablespoons chopped dill 

1. Bring the pumpkin cubes to a boil, which should take about 10-15 minutes. Once they're soft, turn off the heat and drain the cubes. 

2. Meanwhile, get the batter ready!

First, sift the flour, baking powder, cinnamon powder, and salt in a bowl. Set aside. 

3. Then, separate the eggs. Whisk the egg whites until soft peaks form (here's how you do it).

4. In a large bowl, mix the drained pumpkin cubes with the egg yolks. 

5. Alternate folding in the flour mixture and the egg whites, to easily control the consistency of the batter. Mix till smooth. 

6. Heat the coconut oil in a frying pan. Ladle the batter into the pan once the oil is hot. Pan-fry for about 3 minutes each side. 

7. Once cooked, wipe off excess oil with some kitchen towel and stack em' up! 

8. Time for the sauce: mix the lemon juice, chopped dill and pepper with the yoghurt, and that's that! 

9. Scoop some of the yoghurt onto the pancake stack and they're ready to roll. 

These are truly one of our favourite snacks, and how can they not be? Piping hot, fluffy pumpkin pancakes that are incredibly moist and gooey on the inside, topped with a dollop of herb-and-lemon-tinged yoghurt... we'd say yes every time! 

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