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This recipe is classed as easy

Rating 3.50 / 5 (18 votes)

Prep time:
10 min
Cook time:
15 min

Gary Rhodes and Vanesse Tweeboom make fat pumpkin pancakes served with dollops of sweetened Curacao cream


1. For the pancakes: mix together the mashed pumpkin, flour, sugar, baking powder and spices. Stir in the egg and slowly whisk in the milk to make a thick and smooth batter.

2. In a bowl you have already your mashed pumpkin. Add your flour, sugar, baking powder, cinnamon, all spice and ginger. Now add the egg and whisk to a smooth consistency with the milk – enough to make a thick batter.

3. Heat a little oil in a frying pan over a medium heat and drop in 3 or 4 spoonfuls of the pancake batter. Cook for 1-2 minutes on each side until golden brown. Keep a stack of the pancakes warm while you cook the remaining mix.

4. For the sweet Curacao cream: whip the cream with the sugar and Curacao until thickened to soft peaks. Serve a dollop with each pancake.


For the pancakes

  • 225 g Carribean pumpkin, or butternut squash, peeled, chunked, boiled and pureed
  • 450 g plain flour
  • 2 tbsp brown sugar
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp ground ginger
  • 1 egg
  • pinches salt
  • 350 ml milk
  • oil, for frying

For the sweet Curacao cream

  • 150 ml double cream
  • 2 tbsp icing sugar
  • 1 tbsp blue curacao

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