A step-by-step recipe for pumpkin pancakes with buckwheat flour: a list of products and the rules for preparing a delicious dessert. Video recipe.
Pumpkin pancakes with buckwheat flour are an interesting variant of a healthy dessert, which is prepared no more difficult than the usual sweet tortillas, but as a result of the combination of two main ingredients (pumpkin and buckwheat flour), a fragrant and nutritious dish is obtained. Such pancakes can be served to children and the elderly, they are well digested and serve as a source of vitamins and minerals.
Pumpkin is a healthy and affordable product. Fresh it can be bought from the beginning of autumn to spring. It retains its properties and taste well in cool places. The pulp can be frozen in small pieces. The taste of the finished dish depends on the type of vegetable. We recommend taking Butternut pumpkin, it has an incredibly tender and aromatic pulp.
Buckwheat flour is sold in many stores, but you can make it at home by grinding cereals in a coffee grinder. In this case, you can be 100% sure of the quality of the product.
In this recipe for pumpkin pancakes with buckwheat flour, oil must be used refined, odorless. Then the finished cakes will not have foreign aromas and taste.
You can also add various dried fruits, grated apple, pear.
Further, the recipe for pumpkin pancakes with buckwheat flour with a photo of each stage of preparation.
- Caloric content per 100 g - 165 kcal.
- Servings Per Container - 15
- Cooking time - 30 minutes
Ingredients:
- Pumpkin - 250-300 g
- Kefir 2, 5% fat - 1/2 tbsp.
- Buckwheat flour - 100 g
- Egg - 1 pc.
- Sugar - 1 tablespoon
- Soda - 1/2 tsp
- Salt - 1/3 tsp
- Dried apricots - 8-10 pcs.
- Refined oil - 70 ml
Step by step cooking pumpkin pancakes with buckwheat flour
1. Before preparing pumpkin pancakes with buckwheat flour, prepare the dough. First, drive the egg into a deep plate. Add sugar and salt.
2. Using a whisk, beat the mixture to obtain foam. You can also use a blender or mixer.
3. Pour kefir into the resulting mass. Stir again to make the mixture homogeneous.
4. Before making pumpkin pancakes with buckwheat flour, prepare the pumpkin itself. First, remove the peel with a sharp knife or peeler, and also cut out the seeds. Then grate with medium cells. It is undesirable to use a fine grater, because then too much liquid will come out, and you will have to add more flour, which does not have a very good effect on the taste of the finished dish.
5. We send the crushed pumpkin pulp into a plate with the egg mixture.
6. Finely chop dried apricots, add to the dough. Mix until a homogeneous mixture is obtained.
7. Sift the buckwheat flour and add a little to the dough. Knead with a spoon or fork.
8. If you suddenly manage to add too much flour, you can introduce a small amount of kefir and bring to the desired consistency.
9. Now pour vegetable oil into the dough. We mix.
10. Add frying oil and heat up the pan. We spread the dough with a spoon in small portions, trying to give the cakes the correct round shape. We level the surface. We bake for a few minutes on one side so that the dough is completely seized and does not drip when turned over. Turn over and bring to readiness.
11. Remove from the pan with a wide spatula and spread on a paper towel or wire rack to drain all the fat.
12. Unusual, but very tasty and healthy pumpkin pancakes with buckwheat flour are ready! We accompany the serving with sour cream, honey, jam. You can sprinkle with powdered sugar mixed with cinnamon.
Watch the video recipe:
1. Pancakes with buckwheat flour and pumpkin.
