Pumpkin pancakes are a beautiful, bright and very healthy snack. Cooking is quick and easy. All you need is a good sweet pumpkin and a desire to experiment.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Pumpkin is a wonderful vegetable in which everything is wonderful. It is beautiful, healthy, tasty and versatile, therefore it is suitable for many recipes. For example, pumpkin is used to make soup, stew stews, make dessert, pie fillings, and much more. Today I will share a wonderful recipe - pancakes with pumpkin. Many people use this vegetable only for pancakes, and do not even realize that it is also good in pancakes. In addition, pumpkin for this recipe does not require preliminary heat treatment, it only needs to be grated. In general, the closer I get to know her, the more I like her.
I also respect this wonderful vegetable for its excellent qualities. It is very useful, contains a wide range of vitamins and minerals, is well absorbed by the body and is easily digested by the stomach. It contains fructose, so the amount of sugar for meals can be reduced. Pumpkin is recommended for good heart function, it fights constipation and improves the functioning of the gastrointestinal tract. In general, it has some advantages. Therefore, if you or your family members cannot force yourself to eat pumpkin in the form of soups or cereals, then in pancakes it will be perfectly disguised, and many will not even guess about its presence.
- Caloric content per 100 g - 67 kcal.
- Servings - 15-18
- Cooking time - 30 minutes
Ingredients:
- Flour - 1 tbsp.
- Kefir - 1 tbsp.
- Drinking water - 1-1, 5 tbsp.
- Eggs - 2 pcs.
- Pumpkin - 200 g
- Vegetable oil - 2 tablespoons
- Salt - a pinch
- Sugar - 2-3 tablespoons or to taste
Making pumpkin pancakes
1. Before cooking, remove all food from the refrigerator to bring it to room temperature. Warm ingredients will make the dough mix better. So, beat eggs into a bowl, pour kefir and vegetable oil.
2. Whisk the liquid until smooth.
3. Add flour. By the way, it can be completely or partially replaced with rye, corn, buckwheat, oatmeal.
4. Knead the dough so that the flour is completely dissolved and there are no lumps. Then pour in drinking water and stir in. The consistency of the dough should be similar to liquid sour cream. Although here you have the right to choose the texture of the dough yourself. If you want thin pancakes - make the dough thin, dense - thicker.
5. Peel the pumpkin, rinse and grate. I advise you to use smaller cloves so that it has time to cook quickly. As large pieces may not have time to fry and become soft.
6. Add the pumpkin pulp to the dough. If you are afraid to immediately cook the whole serving of pumpkin pancakes, then you can first fry the usual ones, and then add the vegetable and continue to bake the pumpkin pancakes.
7. Knead the dough until the pumpkin pieces are evenly distributed.
8. Place the pan on the stove and heat it up. To prevent the first pancake from coming out lumpy, grease the surface with a thin layer of vegetable oil. This should be done only before baking the first pancake. Next, scoop up the dough with a ladle and pour it into the pan. It will slowly distribute in a circle, so if there are holes left, you can "patch" them a little.
9. Fry the pancakes on both sides until golden brown over medium heat. Use a wide spatula to turn them over as they will be softer and can be torn apart. Serve a meal with any product: orange or pumpkin jam, honey or a scoop of ice cream, cream or condensed milk, sour cream or a cup of coffee.
See also a video recipe on how to cook pumpkin pancakes.
