Pumpkin Pancakes with Chilli Fried Tenderstem®

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Looking for an autumnal brunch to impress? We’ve teamed up with food blogger Thinly Spread who has created this irresistible pancake recipe, a warming and comforting dish which uses Somerset goat’s cheese from her local area.

  • 30 minutes preparation
  • 30 minutes cooking
  • 4
recipe PDF
For the pumpkin pancakes
  • 150g roasted pumpkin
  • 2 cloves garlic, peeled and crushed
  • Pinch of salt
  • 1 egg
  • 250ml milk
  • 125g self raising flour
  • 1 tsp English mustard powder
  • ½ tsp dried sage
  • Olive oil for frying
For the goat’s cheese sauce
  • 200g Somerset goat’s cheese
  • 50-100ml milk
For the Tenderstem® topping
  • 8 pieces of Tenderstem®
  • 1 red chilli, chopped
  • 2 cloves garlic, peeled and chopped
  • 4 tbsp olive oil
  1. For the pancakes

  2. Combine all of the pancake ingredients (except the oil) in a blender or food processor. Blend together until you get a smooth batter

  3. Heat the oil in a frying pan and pour ¼ cup of the batter in

  4. Fry for a couple of minutes on each side until puffed up and browned on both sides

  5. Place cooked pancakes in the oven on a low heat to keep them warm while you make the rest of the pancakes (this mixture makes 12 small pancakes)

  6. For the cheese sauce

  7. Heat 50ml of the milk gently in a saucepan

  8. Chop the cheese and add it to the pan, heating it until the cheese melts

  9. When the cheese has melted, strain the sauce through a fine sieve to remove the rind

  10. Keep the sauce warm on a low heat, adding more milk if it is too thick

  11. For the Tenderstem® topping

  12. Steam the Tenderstem® for 5-8 minutes until tender. Drain.

  13. Heat the oil in a large frying pan, then add the Tenderstem®, chilli and garlic and fry for two minutes.

  14. To serve

  15. Stack three pancakes with a teaspoon of cheese sauce between each layer

  16. To serve, pour two teaspoons of cheese sauce over the pancakes and drizzle with chilli oil.

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