Delicious pumpkin pancakes served with a refreshing ginger syrup.
Ingredients
For the Pancake Batter (Makes 10 Pancakes)
- Diced pumpkin (2 cups, peeled and seeded)
- Cream cheese (100 g)
For the Ginger Syrup
- Orange juice (250 ml)
- Honey (1 teaspoon)
- Freshly grated ginger (1 tablespoon)
Preparation
Prepare the pancake batter and cook the pancakes.
Meanwhile, prepare the pumpkin by steaming it until tender, about 20 minutes.
For the ginger syrup, combine the orange juice, honey, and grated ginger in a saucepan. Simmer until the syrup thickens to a syrup-like consistency, about 15 minutes. Strain through a sieve to remove the grated ginger.
Mash the cooked pumpkin with a fork and mix it with the cream cheese. Stir in some of the ginger syrup.
Warm the pancakes, spread the pumpkin mixture on them, and fold them into triangles. Serve on their own or with extra ginger syrup.
