roasted pumpkin & crème fraiche za’atar hotcakes
prep time 15 minutes. cooking time 1 hour, plus 30 minutes resting time
Ingredients
1.2kg pumpkin, peeled and deseeded
3-4 sprigs thyme leaves
2 cloves garlic, finely sliced
20mL olive oil
salt flakes & freshly ground black pepper
4 extra large eggs
400mL Bulla Crème Fraîche
300mL milk
600g self-raising flour
2 tsp baking powder
1 tsp za’atar spice blend
to serve
streaky bacon, avocado quarters, roasted tomatoes on the vine and za’atar
additional Bulla Crème Fraîche
Cooking Directions
- Preheat oven to 180°C (160°C fan-forced).
- Cut pumpkin into slices and place on oven tray with thyme, garlic and drizzle with the oil. Bake for 30-40 minutes or until tender. Discard thyme sprigs, place pumpkin in a food processor and puree. Season well.
- Whisk together the eggs, Bulla Crème Fraîche and milk until well combined. Stir in pumpkin puree mixing well.
- Place flour, baking powder and za’atar in a large mixing bowl. Add pumpkin mixture and mix until just combined, season well. Refrigerate covered or 30 minutes or until required.
- To cook hotcakes, bring a frying pan or hot plate to a medium heat and pour 2 1/2 tablespoon measures of batter into the lightly greased frypan or hotplate. Cook for 2-3 minutes until golden and bubbles are forming. Turn and cook other side.
to serve
Serve hotcakes accompanied with streaky bacon, avocado, tomatoes, a good dollop of Bulla Crème Fraîche and a sprinkle of additional za’atar.
Ingredients
1.2kg pumpkin, peeled and deseeded
3-4 sprigs thyme leaves
2 cloves garlic, finely sliced
20mL olive oil
salt flakes & freshly ground black pepper
4 extra large eggs
400mL Bulla Crème Fraîche
300mL milk
600g self-raising flour
2 tsp baking powder
1 tsp za’atar spice blend
to serve
streaky bacon, avocado quarters, roasted tomatoes on the vine and za’atar
additional Bulla Crème Fraîche