Angelica’s Pumpkin Pancakes with Curacao Liqueur Sauce
Adapted from Angelica’s Kitchen (
www.angelicas-kitchen.com)
800 g pumpkin, peeled (about 1 pound)
200 ml water for boiling
6 tablespoons sugar
200 ml milk (3/4 cup)
2 eggs
200 g flour
1 teaspoon baking powder
Dash of cinnamon
Vegetable oil for frying
8 tablespoons orange juice
4 tablespoons Curacao Liqueur
1 tablespoons orange zest
Peel and seed the pumpkin.
Cut the pumpkin into 1 inch pieces.
Cook the pumpkin in the water for 10-15 minutes until tender.
Mix the fresh orange juice and the Curacao Liqueur in a bowl and refrigerate.
Sieve the pumpkin in a sieve and discard the water.
Cool the pumpkin in the sieve in a bowl of ice water.
In a blender, add the pumpkin, the sugar, the milk, and the egg and blend.
Add the baking powder, the cinnamon and the flour.
Mix well and add more flour if necessary to get a thick consistency.
In a frying pan, heat 1 tablespoon of oil.
Spoon approximately ¼ cup of pancake mixture per pancake in the pan and bake the pancakes – 3 to 4 inches round – on both sides to golden brown.
Make 1 – 2 pancakes per person.
Serve 1 or 2 pancakes per person, spoon a little Curacao Liqueur orange sauce on each pancake.
Serve with a scoop of vanilla ice cream on the pumpkin pancakes.
Finish with a little sauce over the ice cream.
Decorate with some orange zest.
