Pumpkin pancakes (Pampoenkoekies)

Method

1. Heat the oven to 180°C fan/gas 6. Toss the pumpkin wedges in the oil and arrange on a baking sheet, then bake for 45 minutes until very soft throughout. Leave until cool enough to handle, then scrape the flesh away from the skins and put in a food processor. Whizz, scraping down the sides as needed, to create a smooth purée. Turn the oven down to low for keeping the pampoenkoekies warm later.
2. Transfer the purée to a mixing bowl and beat in the eggs. Fold in the flour and baking powder to form a thick batter with a dropping consistency.
3. Put a large wide frying pan over a medium-high heat and add just enough oil to completely cover the base. Working in batches, use a tablespoon to add dollops of the batter mixture to the pan, flattening them into a pancake shape as you do so and frying for 3-4 minutes on each side until crisp and golden. Keep the pampoenkoekies warm in the oven until they’re all cooked.
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4. To serve, combine the cinnamon and caster sugar, then liberally dust the pampoenkoekies with the mixture. Enjoy with yogurt or crème fraîche, if you like.