Roasted pumpkin oatmeal pancakes

1) Preheat the oven to 200C/Gas 6. Cut the sugar pumpkin in half and scoop out the seeds and membrane with a spoon. Brush with the melted butter, sprinkle with the brown sugar and put on a baking sheet, cut side up. Cover with foil to keep moist and cook in the oven until the pumpkin is tender, about 45 minutes.

2) After the pumpkin has cooled, scoop the flesh into the bowl of a food processor and process until smooth.

3) In a medium mixing bowl, whisk together all the dry ingredients. Add all the wet ingredients and mix gently with a rubber spatula just until the mixture is incorporated. There may still be a few small lumps. Do not over mix or the pancakes will be tough.

4) Drop spoonfuls of the batter onto a lightly buttered griddle or electric skillet at 190C and cook until the pancakes form bubbles and the edges look dry. Flip the pancakes and cook for 1 or 2 more minutes. Transfer to a serving platter and keep warm.

5) Repeat with the remaining batter. Serve with warm pure maple syrup and butter.

Cook's Note: I use an ice cream scoop or ladle to gently place the pancakes on the griddle, saving enough space between them to allow them to spread without merging. I do not add any of the traditional pumpkin pie spices to the batter because I prefer the light taste of the fresh pumpkin and oatmeal, but be creative and play with spices to suit your own taste.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchen chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.