Grandma Helga’s Pumpkin Pancakes
I remember eating pumpkin pancakes at my grandparents home. My grandma would always make the most delicious pancakes and make them even better by adding some pumpkin to the batter. My grandma’s pumpkin pancakes are derived from the Antillean “Arepa di Pampuna” which means pumpkin pancakes in Papiamentu (the language of the Dutch Carribean / Netherlands Antilles). The Antillean pumpkin pancakes are more similar to American pancakes though. Whereas my grandma’s (and my) pancakes are more like French crêpe, but slightly thicker. A proper crêpe is really thin.
Easy Pumpkin Pancakes Recipe
This pumpkin pancake recipe is super easy. For me, one of the key ingredients (next to the obvious pumpkin) are the raisins soaked in rum. That just tops of an already delicious pancake.
For this pumpkin pancake recipe you’ll need pumpkin puree, flour, milk, eggs, sugar, salt, raisins soaked in rum (drained), cinnamon and vanilla extract.
Add flour to a bowl.
Vanilla extract. I’m obviously using my homemade vanilla extract again 🙂
Next, crack and add the eggs.
Pour in the milk.
Using a hand blender, start mixing it all up.
Blend until you’ve got a smooth batter.
Add in the raisins. I use raisins which have been soaked in rum at least an hour. If you prefer not to use alcohol you can soak the raisins in water instead. Drain the raisins before adding them to the mixture.
Stir in the raisins. Don’t use the blender anymore at this point. You want the raisins to remain whole.
At this point, ideally I would let the batter rest for about 30 minutes. I find that the pancakes bake more evenly after the batter has rested for a bit. However, if you’re in a hurry, or just impatient ;-). You can skip this step.
Heat up a non stick frying pan. Add a little knob of butter to the pan and swirl it around, make sure the entire pan is covered with a little bit of butter.
When the butter is hot and stops bubbling, use a ladle to pour some of the batter into a pan. While pouring, swirl around the pan quickly to make sure the entire pan is covered with some of the batter.
Try and get the batter as thin as possible.
When the batter is starting to dry out in the pan it’s time to flip over the pancake. Run a spatula underneath the pancake to make sure it’s not sticking to the pan anywhere and lift it up and flip it over.
Make sure both sides of the pancake are nicely browned. It will take about 30 seconds to a minute each side, depending how hot the pan is. Make sure the pan isn’t too hot, or the pancake will burn.
Transfer the baked pancake to a plate. Doesn’t this stack of pumpkin pancakes look delicious?
As you can see the pancakes turned out pretty thin. That’s what you want.
You can sprinkle some cinnamon sugar on the pumpkin pancakes or some syrup, roll them up and enjoy 🙂
I hope you try these pancakes and let me know what you think so I can tell my grandma. Yes, she’s still flipping pancakes at 92 years old 🙂
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