Pumpkin cinnamon roll pancakes

Ingredients

For the pancake batter

• 190g plain white flour
• 50g oat flour (oats blitzed to a fine flour)
• 50g caster sugar
• 4 tsp baking powder
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• Pinch of nutmeg
• Pinch of salt
• 360ml milk
• 120g pumpkin purée
• 55g unsalted butter, melted
• 2 tsp vanilla extract
• 1 large egg
• Butter, for frying

For the cinnamon swirl

• 50g unsalted butter, very soft
• 60g soft light brown sugar
• 1½ tsp ground cinnamon
• 1 tsp plain flour

For the vanilla icing glaze

• 100g icing sugar
• 1½–2 tbsp milk
• ½ tsp vanilla extract

Method

1. Blend the oats until you have a fine oat flour.
2. Add the plain flour, oat flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt to a large mixing bowl.
3. In a separate jug, whisk together the milk, pumpkin purée, melted butter, vanilla and egg until smooth.
4. Make a well in the centre of the dry ingredients and pour in the wet mixture. Gently whisk until just combined.
5. Leave the batter to rest for 5–10 minutes. It should fall slowly from a ladle. If it becomes too thick, add another 1–2 tablespoons of milk.
6. To make the cinnamon swirl, mix the softened butter, brown sugar, cinnamon and flour until smooth. Transfer to a piping bag and snip a small hole in the end.
7. Heat approximately 1 teaspoon of butter in a non-stick frying pan over a medium-low heat.
8. Add a ladle of pancake batter. Once the edges begin to set and the first bubbles appear on the surface, pipe the cinnamon mixture into a spiral, starting in the centre and working outwards. Leave a 1–2cm border around the edge.
9. Continue cooking until bubbles appear across the surface and the underside is golden, then carefully flip.
10. Cook for another 30–60 seconds before transferring to a plate.
11. Wipe the pan between pancakes to remove any escaped cinnamon sugar and repeat with the remaining mixture.
12. For the glaze, mix the icing sugar, vanilla and 1½ tablespoons of milk. Add a little more milk as required until thick but pourable.
13. Stack the warm pancakes and drizzle generously with the vanilla glaze.