Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF
Make twice as much topping and freeze it for later. I like to use it on fruit crumble recipes, it goes very well with apple and pear! See the recipe in my profile!
Vickys Pumpkin Pancakes & Cinnamon Crumble Topping, GF DF EF SF
Make twice as much topping and freeze it for later. I like to use it on fruit crumble recipes, it goes very well with apple and pear! See the recipe in my profile!
Open in Cookpad AppSteps
- 1
My flour mix is 120g cornstarch, 40g sweet rice flour and 40g white sorghum flour
- 2
Put the topping ingredients in a bowl and rub between your fingertips to form crumbs. Set aside
- 3
Whisk the wet pancake ingredients together then add to the dry ingredients. Mix until just combined
- 4
Heat a frying pan on medium-low and spray lightly with oil
- 5
Pour some pancake batter into the pan and cook until bubbles form and pop on the surface and the edges start to dry
- 6
Gently flip over and top generously with some cinnamon crumb mixture. Cook until the underside is golden and the crumb topping starts to firm up and get crunchy
- 7
Repeat until the batter & crumb topping is all gone. You should get 8 pancakes from the batter. You can make the topping crisper by putting the pancakes under the grill for a minute
- 8
Serve with some syrup or safe butter / spread
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