Pumpkin Pancakes
Submitted by Arawak Bay Inn
For pancakes:
4 cups cooked pumpkin
3/4 can evaporated milk
2 eggs
1/4 cup Guavaberry liqueur
4 tbsp melted butter
3/4 cup Demerara brown sugar (or white sugar with 2 tbsp molasses)
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp black pepper
2 tbsp baking powder
1 cup unbleached flour
1 cup wheat flour
For topping:
2 cups fresh or frozen strawberries
1/2 cup white sugar
Juice of 1 lemon
1 tbsp cornstarch
1/4 cup Guavaberry liqueur
1 tsp cinnamon
1 tsp almond essence
Dice and boil fresh pumpkin with skin. Mash slightly and measure four cups.
Blend pumpkin with milk, eggs, Guavaberry liqueur, butter, sugar, salt, cinnamon, nutmeg and black pepper.
Whisk baking powder and flour together. Add to pumpkin mix and blend to a consistency slightly thicker than regular pancake mix.
Fry pancakes in skillet or cook on griddle.
For topping, combine all ingredients and cook on stovetop, stirring constantly for 5-10 minutes, or until mixture is thick.
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