Often pumpkin is seen as an autumn dish in colder climates. Certainly pumpkin pies, breads and soups are welcome when the weather gets cold. But pumpkin is also used in Suriname and Indian curries, so I decided to re-envision it in a more tropical setting by combining it with cocoa nibs, coconut, and date syrup.
I had no particular recipe in mind when I made these pancakes.
- 1 egg
- 1/3 cup pumpkin purée
- 1 tablespoon vegetable oil
- 1/2 teaspoon ginger
- pinch of salt
- 1/4 teaspoon ground cubeb (optional)
- 1 tablespoon agave syrup
- 1/2 tablespoon ground cocoa nibs
- 2 tablespoons dessicated coconut flakes
- 1/2 teaspoon baking powder
- 2/3 cup milk
- 3/4 cup flour
- butter (to fry)
- date syrup (to serve)
Heat a non-stick frying pan over medium heat. Melt some butter in the pan.
Combine the pumpkin, oil and egg, then add in the salt, ginger, cubeb, coconut, agave syrup, cocoa nibs and baking powder. Mix well, then add the milk and flour.
Pour spoonfuls of batter into the pan and cook until bubbles form in the centre of the pancakes and the top looks a bit dry. Flip them over and cook on the other side for a few minutes.
Serve with date syrup. Makes about 7 pancakes.
Rating: Somewhere around okay. I know I made it, but I’m not sure what I think of it except that it won’t be my new favourite. It’s missing something, but I’m not sure what.