Pumpkin pancakes, or repa di pampuna, are made all over the island and every family has their own recipe. I ate my first pumpkin pancake years ago at a beachside foodtruck at Playa Lagun and I was immediately hooked to these sweet and savory fluffy pancakes. Another popular place to try them is at Plasa Bieu (the old market) in Punda. While you’re there make sure to taste some of the other staple dishes of the island, like our famous goat stew (kabritu stobá), beef stew (karni stobá) or okra soup (yuambo).
For those of you who’d like to make pumpkin pancakes at home, I have created my own version with some flavorful dried spices for extra tang. Feel free to mix in a handful of raisins if you like. Enjoy!
Makes 16 Pumpkin Pancakes
1½cups (350ml) whole milk
2 cups (450g) fresh pumpkin, peeled and diced
1 tablespoon olive oil
2 tablespoons coconut oil, melted
2 tablespoons white vinegar
2 cups (250g) all-purpose flour, sifted
5 tablespoons (60g) light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground allspice
2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon salt
butter, for frying
Big fan of pancakes? Give these sweet potato pancakes a try.