Cuban-American fusion recipe
Pumpkin Pancakes with Guava Syrup and Cinnamon
Fluffy pumpkin and cinnamon pancakes with warm guava syrup for fall breakfasts and Friendsgiving brunch.
- Preparation15 min
- Cooking20 min
- Total time35 min
- Servings4 servings
- DifficultyEasy
For a special brunch before Thanksgiving, these pumpkin pancakes are tender, fragrant and golden. Homemade guava syrup adds color and a Cuban touch without resorting to cocktails or alcoholic drinks.
Ingredients
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Pancakes
Guava syrup
For the pan
Method
Prepare the syrup
- Heat the guava paste and water over low heat, stirring until dissolved and fluid. Stir in the lime juice and pinch of cinnamon. Set aside and keep warm.
Mix the batter
- Combine the flour, sugar, baking powder, cinnamon and salt in a bowl.
- In another bowl, whisk the eggs with the milk, pumpkin purée, melted butter and vanilla. Pour the wet ingredients into the dry ingredients and stir just until combined, without overmixing. Let the batter rest for 5 minutes.
Cook the pancakes
- Heat a nonstick skillet over medium-low heat and lightly grease it. Pour in portions of about 60 ml of batter.
- Cook for 2 to 3 minutes per side, flipping when bubbles appear and the edges set, until the centers are cooked through.
- Stack two or three pancakes on each plate and serve with the warm guava syrup.
