On TV Tonight

  • 20:00 - Raymond Blanc's Kitchen Secrets - Tomatoes
  • 20:30 - Raymond Blanc's Kitchen Secrets - Summer Greens
  • 21:00 - Paul Hollywood's Bread - Classic Bread

This recipe is classed as easy

Rating 4 / 5 (9 votes)

Prep time:
10 min
Cook time:
15 min
Serves:
6

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

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.

Ingredients

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

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register