When living in Holland I don’t remember ever coming across pumpkin, except for a Halloween picture in a magazine maybe. My first ‘real-life’ encounter with pumpkin was here at Playa Lagun, where I ate some delicious pumpkin pancakes from a beachside foodtruck.
Pumpkin pancakes are made all over the island and everyone has their own recipe. Of course, we made our own spiced-up Spice Girl version. I hope you enjoy it!
- 350ml milk
- 1 cup roasted pumpkin mash
- 1 egg
- 30ml vegetable oil
- 30ml white vinegar
- 2 cups all purpose flour, sifted
- 5 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground allspice
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- honey and icing sugar, for serving
- In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. In a separate bowl, combine the flour, sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt. Stir into the pumpkin mixture, just enough to combine.
- Heat a lightly oiled frying pan over medium heat. Pour or scoop the batter in the pan, about 1/4 cup/60ml per pancake. Bake for 2-3 minutes on each side, or until browned. Sprinkle with icing sugar and pour over some honey. Makes about 20 small pancakes.
To roast the pumpkin, peel the pumpkin and cut it into small cubes. Add some olive oil for coating and bake in a preheated oven for 30-40 minutes, or until soft. Puree with a fork or in a food processor. You will need about 2 cups of fresh pumpkin to end up with 1 cup of roasted pumpkin.