Pumpkin Pancakes with Curacao Liqueur Sauce (Arepas)
- Yield 8 servings
Pureed roasted pumpkin stars in these dessert pancakes.
- 1 3/4 pounds pumpkin
- 2 cups water
- 1/4 teaspoon salt
- 1 cinnamon stick
- 1/2 cup whole milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 egg
- 2 teaspoons baking powder
- 1 cup all-purpose flour
- 1/2 cup raisins
- 2 tablespoons vegetable oil
- 2 oranges, juice only
- 2 tablespoons of Curacao Liqueur (or rum)
- Peel and seed pumpkin. Dice flesh coarsely. Combine pumpkin, water, salt and cinnamon stick in a pot and simmer until pumpkin is tender, 20 to 30 minutes. Remove pumpkin and discard water.
- Combine pumpkin, milk, sugar and vanilla in a food processor and puree. Transfer puree to a large mixing bowl.
- Add egg and mix well with a spatula. Add baking powder and flour and mix until smooth. Add raisins and mix to incorporate.
- Heat vegetable oil in a nonstick frying pan over medium heat. Working in batches, spoon batter into frying pan and cook until done.
- Meanwhile, mix orange juice and liqueur together in a small bowl. Drizzle sauce on the plated, cooked pancakes and top with a scoop of vanilla bean ice cream. Makes 16 pancakes.
Recipe adapted from Angelica’s Kitchen on the island of Curacao (angelicas-kitchen.com)