RecipiesDessertsPumpkin pancakes, Canarian Carnival recipe

Pumpkin pancakes, Canarian Carnival recipe

Pumpkin pancakes are a delicious traditional dessert that is very elaborate in the Canary Islands, especially during Carnival. Discover how to prepare them at home with this recipe.

During Carnival, which is celebrated in different parts of the world around these dates and especially in places like the Canary Islands or Andalusia (Spain), it is very common to make what are known as Carnival pancakes, a dessert that is as traditional as it is classic that has been prepared and enjoyed for many years during these days.

In this case, the traditional recipe is made using wheat flour, sugar, milk and eggs, to which green anise grains are usually added as flavoring, as well as powdered cinnamon and lemon zest.

However, we can also find a wonderful variant: pumpkin pancakes. These flour pancakes are enriched with an ingredient that gives the pancakes an exquisite flavor while enriching them with its nutritional properties. This ingredient is pumpkin.

Pumpkin Carnival Pancakes

Pumpkin pancakes are easy to prepare, they are very soft and with an exquisite flavor.  They are usually presented sprinkled with icing sugar and accompanied with a little honey, or flavored syrup. In this recipe we suggest accompanying them with sugar syrup.

These pancakes tend to be very popular with everyone, especially among the little ones, becoming one more way of offering the pumpkin and its nutritional properties to the little ones.

Pumpkin pancakes are ideal to enjoy at snacks, as a dessert or at breakfast.

Ingredients:

  • 300 grams of pumpkin.
  • 300 grams of simple wheat flour sifted.
  • 150 grams of sugar.
  • 150ml milk.
  • 2 eggs.
  • The grated skin of a lemon or an orange.
  • A teaspoon of cinnamon powder.
  • A teaspoon of anise grain.
  • Sunflower oil or virgin olive oil mild flavor.
  • Icing sugar to decorate.

Ingredients for the syrup:

  • 125 grams of sugar.
  • The same amount of water.
  • A few grains of anise.
  • The skin of a lemon without white parts.

Elaboration:

  1. We start by removing the skin from the pumpkin. We wash the pumpkin well, and chop it. Put the chopped pumpkin in a cauldron and cover it with a little water to cook it. Cook the pumpkin until it is tender.
  2. We remove from the heat, drain the water and with the help of a fork we press until we make a puree with the pumpkin. We can also if you prefer to puree the pumpkin using the blender.
  3. In a bowl, beat the eggs well. Once beaten, add the eggs to the pumpkin puree, the sifted flour, the milk, the sugar, the grated lemon peel, the anise grains and the ground cinnamon.
  4. We beat well again until the dough is well linked, neither too liquid nor too thick. Heat the oil in a skillet over high heat. When it is very hot, we put the pancakes in it to fry them.
  5. To get the dough we will help ourselves with a soup spoon and we will put the dough of the pancakes to fry.
  6. Brown the pancakes on both sides. We cover a plate or tray with absorbent paper or napkins to put the fried pancakes on top and drain the excess oil.
  7. We put the pumpkin pancakes in a dish or plate where we are going to present them so that they cool down. We reserved the pumpkin pancakes to go while making the syrup.

Preparation of the syrup:

  1. In a heater we put the sugar on the fire, add the water, the anise grains, the lemon peel and cook the syrup with low heat.
  2. We remove while it is cooking so that the syrup does not stick until it boils.
  3. Once the syrup boils and reaches the point we turn off the heat.
  4. Remove the skin from the lemon and put the syrup in a small bowl, cup, or sauce boat.

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