Curacao Pumpkin Pancakes with Goat Cheese

Ingredients

• 1 1/2 lb pumpkin or squash, peeled and cubed
• 1 cup all-purpose flour
• 2 large eggs
• 1/2 cup milk
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp ground cinnamon and 1/4 tsp ground nutmeg
• 4 tbsp butter, for frying
• 4 oz soft goat cheese
• 3 tbsp chopped chives
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Steam or boil the pumpkin for 15 minutes, until completely tender, then drain it thoroughly and mash it.
2. Spread the mash in a wide pan over low heat for 3 to 4 minutes, stirring, to dry it out. Pumpkin holds a surprising amount of water, and wet purée makes a batter that never cooks through in the middle.
3. Let the mash cool, then whisk in the eggs, milk, and sugar.
4. Fold in the flour, baking powder, cinnamon, nutmeg, 1/2 teaspoon salt, and pepper just until combined. Stop while a few streaks remain; overmixing makes the pancakes tough.
5. Rest the batter for 10 minutes so the flour hydrates and the baking powder starts working. It should drop thickly from the spoon.
6. Melt a knob of the butter in a wide skillet over medium-low heat. Keep the heat gentle, since the sugar in the pumpkin browns fast.
7. Spoon in 3 tablespoons of batter per pancake, spreading each into a 3-inch round, and cook for 3 to 4 minutes, until the underside is deep golden and bubbles have broken across the top.
8. Flip and cook for 2 to 3 minutes more, until firm in the centre. Serve warm, topped with the goat cheese, chives, and lime wedges.

Allergen note: Contains gluten, egg, and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.