Incredibly delicious, tender and melting in your mouth pumpkin pancakes with semolina and orange peel. A step-by-step recipe with photos of hearty and ruddy American pancakes. Cook and enjoy soft and fluffy pancakes.
Pumpkin is a healthy and amazing vegetable, created to supply people with vitamins and minerals throughout the winter. Pumpkin speeds up metabolic processes in the body, improves platelets and blood coagulation … Moreover, pumpkin is also tasty, although not everyone likes its specific taste. However, if you cook it correctly, you won't feel the taste of pumpkin, and the airiness, tenderness and lack of fat will make the dish a favorite dessert. Semolina is another product that few people like to eat. But if you use it not only for semolina porridge cooked in milk, but for various baked goods, you will get an incredibly tasty dessert.
One of these desserts is pumpkin pancakes with semolina and orange peel. Neither semolina nor pumpkin is felt at all in the products. At the same time semolina gives tenderness and airiness, pumpkin juiciness and bright orange color, and orange peel has an incredible taste. Golden, delicate and incredibly tasty will delight the whole family with pleasure. In addition, the recipe is simple and not complicated. This is a great option for a delicious and healthy breakfast. And pancakes are good both warm and cold, so you can take them with you to work or school.
See also the preparation of cheesecakes with semolina and apples.
- Caloric content per 100 g - 131 kcal.
- Servings - 15
- Cooking time - 30 minutes, plus time for making pumpkin puree and time for infusing the dough
Ingredients:
- Pumpkin puree - 200 g
- Vegetable oil - for frying
- Eggs - 2 pcs.
- Salt - a pinch
- Ground dried orange peel - 1 tsp.
- Semolina - 100 g
- Sugar - 3-5 tablespoons or to taste
Step by step cooking pumpkin pancakes with semolina and orange peel, recipe with photo:
1. Make pumpkin puree. To do this, peel the pumpkin, peel the seeds with fibers and cut it into pieces. For mashed potatoes, boil pumpkin in water on the stove or bake in the oven on a baking sheet. After cooking the pumpkin, grind it until smooth with a blender or pusher and leave to cool to room temperature.
2. Pour semolina to the pumpkin mass.
3. Then add sugar and orange zest. The zest can be either dried or fresh.
4. Add raw egg yolks to the dough and pour the whites into a clean, dry container.
5. Leave the dough for half an hour to swell the semolina. It will increase in volume, and the dough will acquire lightness.
6. Add a pinch of salt to the proteins and beat them with a mixer until stable peaks and a white airy mass are formed.
7. Add a tablespoon of beaten egg whites to the dough.
8. Knead the dough in one direction with slow strokes to prevent the proteins from settling.
9. Pour some vegetable oil into a frying pan and heat it well. Place the dough in the skillet and turn on medium heat.
10. Fry pumpkin pancakes with semolina and orange zest on both sides until golden brown. Frying time takes about 1.5-2 minutes on each side. Serve such pancakes with any toppings.
See also the video recipe on how to cook pumpkin pancakes.
