Mug sourdough pancakes with hokkaido pumpkin and caramelised pears

ingredients

2 cups plain flour 2 cups milk 1 tbsp sourdough starter 1/4 pk medium sized hokkaido pumpkin 2 pk egg 1 pinch salt olive oil 1 tsp ground cinnamon

Carameliz. Pears

500 g pears 1/2 cup granulated sugar juice of 1/ lemon 2 tsp butter ground cinnamon ground ginger

progress

Levitanzas ideal as an autumn weekend breakfast, but they do not disappoint for lunch, dinner or as a dessert.

1.

Mix milk, flour, sourdough starter and let rest in the fridge for about 24 hours. You can also prepare the pumpkin in advance- hollow out, wash, chop, drizzle with olive oil, roast until tender and blend with a stick blender.

2.

After 24 hours, add the blended pumpkin, eggs, salt, cinnamon and mix the dough well. Bake the pancakes on both sides in a hot pan.

3.

Wash the pears, cut into smaller cubes. Melt the sugar in a pan, when it has melted, add the butter, pears and finally the lemon juice. Cook for about 10 min. until the liquid caramel coats the pears.

4.

If you don’t have time to prepare the caramelised pears, you can serve the pancakes with any seasonal fruit or jam. 🙂