Arepa di Pampuna (Pumpkin Pancakes) is a traditional Curaçao recipe for a classic breakfast dish of pumpkins containing mashed pumpkin in the batter. The full recipe is presented here and I hope you enjoy this classic Curaçao version of: Pumpkin Pancakes (Arepa di Pampuna).
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This is a classic breakfast dish of pumpkin purée, egg, flour and evaporated milk pancakes that's found throughout the Netherlands Antilles, particularly the islands of Aruba, Curaçao and Bonaire.
To prepare the pumpkin, remove the seeds and all the stringy bits from the centre (but do not remove the skin at this stage). Cut the pumpkin into two portions then add to a large pan of lightly salted water. Boil for about 30 minutes until tender then drain and set aside until it can be handled.
Remove the skin, mash the pumpkin flesh until smooth then set aside.
Sift together the flour, salt, cinnamon and baking powder into a large bowl then whisk in the sugar to combine.
In a separate bowl beat the eggs then mix in the evaporated milk, vanilla extract and mashed pumpkin. Stir these ingredients together until creamy.
Gradually fold the mixed dry ingredients into the creamed wet ingredients. When all the dry ingredients have been incorporated, add the raisins and fold in to combine.
Place a heavy-based frying pan or griddle over medium heat. Once hot grease with oil then drop in the batter (about 3 tbsp per pancake) and fry until golden brown on the base. Flip over and cook until golden brown on all sides. You can serve the pancakes immediately or keep warm in a low oven as you fry the remaining batter.
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