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I’m alyce and my motto is homemade is always healthiest. I truly believe that, regardless of skill level or time constraints, anyone with a thermo cooker can cook nourishing and delicious food they are proud to serve and share - as long as you have the right recipes and accessories! And that’s where I come in.

thermomix golden pumpkin pancakes

thermomix golden pumpkin pancakes

While the warming spices associated with pumpkin lean more towards winter cooking, pumpkins are actually in their prime right at the end of summer. Luckily for us, the season extends into Autumn, so you can enjoy these recipes fluffy pancakes for months to come.

This recipe first appeared in TMix+ Magazine, devoted to all things Thermomix. Click here to check it out. 

+ vegetarian
+ nut free

Makes 12 / Serves 4

80g raw sugar
Β½ cinnamon stick
300g pumpkin, peeled and chopped into 2cm pieces
100g water
30g butter + more for cooking
600g buttermilk
2 eggs
480g plain flour
1 tbsp baking powder
1 tsp bicarb soda
ΒΌ tsp salt

  1. Place sugar and cinnamon in TC bowl, mill for 20 seconds, speed 10.

  2. Add pumpkin, water and butter, cook for 10 minutes, 100Β°C, speed 1, or until pumpkin is soft.

  3. Puree for 10 seconds, speed 6.

  4. Add buttermilk, eggs, flour, baking powder, bicarb soda and salt, mix for 15 seconds, speed 4, or until just combined and smooth. Scrape down sides.

  5. Mix for a further 5 seconds, speed 4. Ideally, refrigerate batter for 30 minutes to overnight.

  6. When ready to cook, heat a large non-stick fry pan over medium-low heat. Melt in a knob of butter and swirl to coat the pan. Pour in batter and cook for 2 minutes, or until bubbles form on the surface of the batter and it appears to dry out. Flip and cook for another 1-2 minutes, or until golden brown and cooked through. Transfer to a warm oven or warming draw while you cook the remaining pancakes.

Serve with whipped mascarpone and maple syrup.

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