Arepa di PampunaPumpkin Griddle Cakes
Soft pumpkin cakes with a lightly sweet batter, warm cinnamon, and a tender middle. They are pan-cooked until golden and are popular for breakfast or with coffee in the afternoon.
Prep
25m
Cook
30m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
- 450gPumpkin (peeled and cut in chunks)
- 260gAll-Purpose Flour
- 8gBaking Powder
- 60gWhite Sugar
- 3gCinnamon Powder
- 5mlVanilla Extract
- 6gSalt
- 2pcsEgg (beaten)
- 200mlWhole Milk
- 40gUnsalted Butter
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Cook the pumpkin in simmering water until very soft, then drain well and mash until smooth.
- 02
In a bowl, mix the all-purpose flour, baking powder, white sugar, cinnamon powder, and salt.
- 03
Whisk together the eggs, whole milk, and vanilla extract, then stir them into the dry ingredients.
- 04
Fold in the mashed pumpkin to make a thick batter.
- 05
Heat a little of the unsalted butter in a skillet over medium heat.
- 06
Spoon in portions of batter and cook the cakes until golden underneath and set around the edges, then turn and cook the other side until done through.
- 07
Repeat with the remaining batter and the remaining unsalted butter.
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