American pumpkin pancakes with pumpkin compote

Cut the pumpkin flesh with skin into thin parts of 2 cm wide and cut these parts into cubes. Boil half of the pumpkin cubes in a pan with 3 cm of boiling water for 6-8 minutes. Drain the cubes in a colander and cool.

Mix the rest of the pumpkin cubes in a pan with orange juice, 2 tablespoons of maple syrup and 1 teaspoon of cinnamon. Bring this mixture to the boil and simmer for 10 minutes until the pumpkin cubes are al dente and coated with a shiny layer. Change regularly. Allow this compote to cool.

Purée the drained pumpkin cubes with the hand blender in a mixing bowl. Break the eggs above it. Add 2 tablespoons of maple syrup, flour, 1 teaspoon of cinnamon and baking soda and pour in half of the buttermilk. Mix everything into a smooth and thick batter, thin if necessary for a dash with more buttermilk.

Heat a small splash of oil in a frying pan. Use 3 tablespoon of batter to spoon into the pan with a jus spoon. Bake the pancakes until bubbles appear, turn them, bake the other side brown. Bake 9-13 pancakes in this way. Keep the baked pancakes warm on a plate covered with another plate.

Place a stack of 3-4 pancakes on each plate. Spoon a dot and a large spoon of pumpkin compote. Sprinkle some blueberries over it.