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  • 4人份
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1 kabocha pumpkin
110g plain flour
1 tsp cinnamon
1 tsp yuzu citrus juice
pinch of salt
2 eggs
200ml milk
50g butter
icing sugar


  1. First, let’s get that pumpkin pureed. Carefully cut the kabocha in half, discard the seeds, and cube the remainder. Pop into a bowl and microwave on high for 15 minutes with a splash of water, until the pumpkins softens. Remove the peel, then mash the flesh vigorously with a fork.

  2. Now for the pancake mix. Sift the flour into a large mixing bowl and pop in the salt and cinnamon. Make a well in the centre of the flour and add the eggs. Beat until smooth, then gradually add the milk bit by bit. Beat the mixture with a whisk, then add half the kabocha puree and fold in gently.

  3. Heat a generous knob of butter in a frying pan. When the butter bubbles add one ladle of the pancake mix and swirl quickly around the pan. Cook until the mixture sets, then flip with a spatula, or if you’re feeling really daring, toss that bad boy up in the air. Fry until set on both sides and place the cooked pancakes on a plate to cool. Repeat this process until all the batter is used up.

  4. Use the remaining puree as a filler, dust with icing sugar, don your finest Halloween garb and devour.


Kabocha puree makes a delicious addition to a host of recipes, sweet and savoury. Why not rustle up a whole batch?
Feeling indulgent? This dish goes especially well with vanilla or sesame ice cream.