Pumpkin pancakes
By: Gary Rhodes From: Rhodes Across The Caribbean
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- Prep time:
- 10 mins
- Cook time:
- 15 mins
- Serves:
- 6
Gary Rhodes and Vanesse Tweeboom make fat pumpkin pancakes served with dollops of sweetened Curacao cream
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Ingredients
For the pancakes
- 225g Carribean pumpkin, or butternut squash, peeled, chunked, boiled and pureed
- 450g 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
- pinch Salt
- 350ml Milk
- oil, for frying
For the sweet Curacao cream
- 150ml double cream
- 2 tbsp icing sugar
- 1 tbsp blue Curacao
Method
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.
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