Cooking time: 15 minutes
Serves: 4-6 people
African inspired as usual but delish! Brunches, breakfasts or even dessert - imagine pumpkin pie pancakes. Yup! (Need I say more?) You must give these a try.
- 3-4 tbs mashed and cooked butternut
- 1 ½ cups cake flour
- 2 eggs
- 1 tsp baking powder
- Vanilla extract
- Cashew nuts
- In a bowl mix together the egg yolks, cooked butternut and vanilla.
- Taste your butternut to see whether it needs added sugar. Sometimes it can be a little less sweet. The sweetness is up to you. You can also use honey.
- Beat your egg whites until they form firm peaks and set them aside for folding.
- Sift in your flour (you don’t want lumps, so this helps). This is where you need to see if you will need the full cup of flour. It should be a rather thick paste, so watch the vibe as you go.
- When you are happy, add the cinnamon and baking powder.
- Fold in half of the egg whites, then the rest. Be careful, you need to be light-handed to keep the air in these guys.
- Use a non-stick pan on medium heat. Don’t deep fry them, you don’t want them to be oily. You want them to be light and fluffy. I use an olive oil spray when cooking these, it works like a charm (with a good non-stick pan of course).
- Flip them after 2-3 minutes when they are lightly golden and puffed.
- I love serving them with a huge dollop of whipped cream or mascarpone, caramel spoils, toasted cashew nuts and a drizzle of honey. But it’s totally up to you!
- Yogurt and berries works too.
- These are a great Sunday spoil for you or the kids.