Pancakes Fijian-style

Combine flour, sugar, and a pinch of salt in a large mixing bowl, stirring well to distribute ingredients evenly.

In a separate bowl, whisk the egg until well beaten, then stir in the mashed pawpaw and boiled mashed pumpkin until smooth.

Pour the wet mixture into the flour mixture and stir until just combined; the batter should be thick and slightly lumpy.

Heat a small amount of butter or oil in a large griddle or frying pan over medium heat until shimmering.

Drop spoonfuls of batter onto the hot surface, flattening slightly with the back of the spoon to form pancakes about 3–4 inches in diameter.

Cook until the edges appear set and the bottom is golden brown, then flip carefully.

Cook the second side until golden and the pancake is cooked through, about 2 minutes.

Transfer cooked pancakes to a warm plate and repeat with remaining batter, adding more butter or oil to the pan as needed.

Serve the pancakes warm, optionally with additional butter or a drizzle of honey or syrup.