Name: Olive Cafe’s spiced pumpkin pancakes
Cook time: 70 min
Total time: 70 min
Ingredients: Spice roasted pumpkin; 2 cup peeled and cubed pumpkin; 2 teaspoon oil; 1 teaspoon cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; Maple-poached pears; 1/2 cup maple syrup; 1 cup water; 2 large apples, peeled, cored and cut into segments; Vanilla mascarpone; 1/2 teaspoon vanilla extract; 125 gram mascarpone; 125 gram Greek yoghurt; 1 tablespoon caster sugar; Pumpkin pancakes; 1 cup plain flour; 1/4 cup quinoa flour; 1/2 teaspoon baking soda; 2 teaspoon baking powder; 1 tablespoon brown sugar; 1 egg; 1/2 cup natural unsweetened yoghurt; 1/2 cup milk; 2 teaspoon cinnamon; canola oil, for frying; 25 gram diced butter, for frying

Olive Cafe’s spiced pumpkin pancakes

Olive has been a favourite haunt along Wellington’s Cuba Street for almost two decades. Head chef Jamie Morgan shares the recipe for Olive's famous spiced pumpkin pancakes

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Makes 6

Cook

1H 10M

Olive has been a favourite haunt along Wellington’s Cuba Street for almost two decades. The owners, head chef Jamie Morgan and brothers Ferdi and Carlo Petagna, preside over a comfortable dining room filled with artwork and one of the best outdoor spaces in the city, where you can sit under an olive tree surrounded by palms and ferns and stay toasty thanks to their outdoor fireplace. They frequently have live music in the evenings, creating a great environment to enjoy a meal and a glass of wine.

Olive

170 Cuba St, Wellington

oliverestaurant.co.nz

Ingredients

Spice roasted pumpkin

2 cup peeled and cubed pumpkin

2 teaspoon oil

1 teaspoon cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground nutmeg

Maple-poached pears

1/2 cup maple syrup

1 cup water

2 large apples, peeled, cored and cut into segments

Vanilla mascarpone

1/2 teaspoon vanilla extract

125 gram mascarpone

125 gram Greek yoghurt

1 tablespoon caster sugar

Pumpkin pancakes

1 cup plain flour

1/4 cup quinoa flour

1/2 teaspoon baking soda

2 teaspoon baking powder

1 tablespoon brown sugar

1 egg

1/2 cup natural unsweetened yoghurt

1/2 cup milk

2 teaspoon cinnamon

canola oil, for frying

25 gram diced butter, for frying

Method

1.Preheat oven to 200°C. Line a baking tray with baking paper.

2.Place pumpkin on tray and mix with oil and spices then cook in oven for about 30 minutes or until pumpkin is soft. Set aside to cool.

3.When cool, purée approximately half the pumpkin to make around ½ cup pumpkin purée.

4.To make maple-poached apples, combine maple syrup and water in a medium saucepan. Add apples and simmer for around 15 minutes or until soft. Take off heat and leave apples to cool in liquid.

5.For the vanilla mascarpone, mix all the ingredients together in a bowl and refrigerate until ready to use.

6.For pancakes, sift flours, baking soda and baking powder together. Add ½ cup spice-roasted pumpkin purée along with remaining pancake ingredients. Whisk until smooth then fold in ¼ cup spice-roasted pumpkin cubes.

7.Heat a frying pan to medium heat. Lightly oil and add ¼ cup batter and a small cube of butter. Cook until bubbles form (approximately 2 minutes), then flip and cook until set (approximately 2-3 minutes). Serve with maple-poached apples and vanilla mascarpone.

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Ingredients

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