I would like to give you a recipe of the pumpkin pancakes we made at Angelica’s Kitchen. Pumpkin pancakes are a staple in Curaçao and we jazzed it up with a Curaçao Liqueur Sauce with fresh orange juice and ice cream.
800 g pumpkin
1 stick of cinnamon
2 cups of water
a dash of salt
for the pancakes
1 cup of flour
1/2 cup of milk
2 teaspoons baking powder
1/2 cup of sugar
1 teaspoon vanilla extract
1/2 cup of raisins
for the sauce
juice of 2 oranges
2 tablespoons of Curaçao Liqueur*
*(NOT the blue one, use the clear or rum raison)
Peel and seed the pumpkin. Dice it coarsely. In a pan add the water and cook the diced pumpkin with the cinnamon stick and salt until tender.Take the cooked pumpkin out of the water when done.
In a food processor add the cooked pumpkin, milk, sugar and vanilla extract and mix to a fine consistency. Add the egg and mix.
Combine the baking powder and flour and add to the pumpkin and mix until well combined.
If necessary add some more flour for a medium thick mixture.
Pour the mixture in a bowl and mix the raisins in with a wooden spoon.
Your pancake batter is ready to use.
Heat a skillet or a frying pan and spray with cooking spray.
Take per pancake 2 tablespoons of batter and poor it on the hot skillet.
Form with the spoon a round pancake and fry it about 3 minutes on each side till golden brown.
Mix the juice of the oranges with the Curaçao Liqueur.
Serve 2 pancakes per person, lukewarm or at room temperature, and pour a spoonful of the orange-Curaçao Liqueur sauce over the pumpkin pancakes.
Serve with a scoop of vanilla ice cream.