• Partnered with
  • Easy
  • Makes 6
  • 70 mins cook

Olive Cafe's spiced pumpkin pancakes

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

Ingredients

Spice roasted pumpkin

  • 2 cups peeled and cubed pumpkin
  • 2 tsp oil
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp 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 tsp vanilla extract
  • 125 g mascarpone
  • 125 g Greek yoghurt
  • 1 tbsp caster sugar

Pumpkin pancakes

  • 1 cup plain flour
  • 1/4 cup quinoa flour
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tbsp brown sugar
  • 1 egg
  • 1/2 cup natural unsweetened yoghurt
  • 1/2 cup milk
  • 2 tsp cinnamon
  • canola oil, for frying
  • 25 g diced butter, for frying

Steps

  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.

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

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