Pumpkin pancakes - arepa di pampuna
If you have been to Curaçao, you may have had these delicious pancakes. This recipe serves about 12 pancakes
Ingredients
- 2 eggs
- 1 pumpkin you will need 400g pumpkin puree
- 1 teaspoon cinnamon powder
- ½ tsp ginger
- 100 ml milk + possibly more if too thick
- 200 grams all purpose flour
- 1 tsp baking powder
- 50 grams sugar
- raisins optional
Instructions
- Preheat the oven to 200˚C (400˚F) and start by cleaning the pumpkin. Depending on the size of your pumpkin, 1 pumpkin is usually enough. Remember that you need about 800 grams (28 ounces) of diced pumpkin to make 400 grams (14 ounces) of puree.
- Spread the pumpkin on a baking sheet and roast in the oven until soft. You may want to sprinkle some cinnamon on top before roasting.
- When the pumpkin is cooked, mash it to a smooth puree. Let it cool for a while.
- In a bowl, beat the eggs with the spices and milk. Add the cooled puree and beat until smooth. Now add the flour, baking powder and sugar. If it is too thick, add more milk.
- The dough should be firm but not too thick. Add a handful of sultanas to the dough. Or bake half with and half without.
- Heat a frying pan with a little butter and add some of the batter. Fry the pancakes on both sides until golden brown and cooked.
Nutrition
Calories: 122kcal | Carbohydrates: 25g | Protein: 4g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 51mg | Potassium: 427mg | Fiber: 1g | Sugar: 8g | Vitamin A: 9702IU | Vitamin C: 10mg | Calcium: 62mg | Iron: 2mg