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.
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.