Pumpkin Pancakes with Toasted Pepitas and Spiced Crema

Name: Pumpkin Pancakes with Toasted Pepitas and Spiced Crema (Panqueques de Calabaza)
Yield: Serves 3 to 4
Cuisine: Mexican
Ingredients: 1 tablespoons sugar; 1 teaspoon ground cinnamon, preferably canela (Mexican cinnamon); Spiced Crema; Oil or clarified butter for cooking Warm maple syrup; 4 tablespoons (½ stick) unsalted butter, melted; 1 teaspoon vanilla extract; 4 large eggs; 1⅓ cups whole milk; 2 teaspoons baking powder; ¾ cup canned pumpkin purée; ⅛ teaspoon ground allspice; Toasted Pepitas; 1¼ cups all-purpose flour; ¼ teaspoon ground cloves; ¾ teaspoon salt

Panqueques de Calabaza

Preparation info

Serves
3 to 4

Difficulty
Medium

Appears in

Dos Caminos Mexican Street Food

By Ivy Stark

Published 2013

About

Mexicans love all kinds of squashes, including pumpkin. From earliest times, they have used not only the flesh and seeds (pepitas), but the dried shells as serving dishes and leaves to wrap foods like tamales. Pumpkins always remind me of El Día de los Muertos, or the Day of the Dead, one of the most important celebrations in Mexico.

Ingredients

1¼ cups all-purpose flour
1 tablespoons sugar
2 teaspoons

Americas
Mexico
Breakfast
Vegetarian

Method

Prepare the Toasted Pepitas and Spiced Crema.
Sift the dry ingredients into a large bowl. In a medium-size bowl, whisk the milk, pumpkin, eggs, melted butter, and vanilla to blend well. Add the pumpkin mixture to the dry ingredients; whisk just until smooth.
Brush a large nonstick skillet with oil or clarified