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Ingredients Jump to Instructions ↓

  1. 225 g Carribean pumpkin , or butternut squash, peeled, chunked, boiled and pureed

  2. 450 g plain flour

  3. 2 tbsp brown sugar

  4. 2 tsp baking powder

  5. 1 tsp ground cinnamon

  6. 1 tsp ground allspice

  7. 1/2 tsp ground ginger

  8. 1 egg

  9. pinches salt

  10. 350 ml milk

  11. oil , for frying

  12. 150 ml double cream

  13. 2 tbsp icing sugar

  14. 1 tbsp blue curacao

Instructions Jump to Ingredients ↑

  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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