I propose to cook sunny pancakes in milk with pumpkin. The pastries are not only tasty, but also healthy! Preparing quickly and easily. Step-by-step recipe with a photo. Video recipe.
Recipe content:
- Ingredients
- Step-by-step preparation of pancakes with pumpkin milk
- Video recipe
To this day, no one can tell where the pumpkin comes from. America, Asia or Ancient Egypt … there are many versions of its origin. But now this miracle vegetable is growing all over the world. Pumpkin is tasty and healthy, it is a source of vitamins and microelements, and in terms of iron content it is generally a champion. The pumpkin taste is completely unobtrusive and delicate, and being sweet it is an excellent substitute for sugar in some dishes. I propose to cook from it light and dietary, lush and golden - the simplest pancakes with milk. They can be prepared for breakfast, dinner, for a snack in the middle of the day, they can be taken with you to work and given to kids to school.
Pumpkin pancakes with milk will appeal to everyone who loves tasty and healthy food. Even if you do not like pumpkin, then in this dish its taste is poorly expressed. In addition, to completely mask its presence, you can add aromatic spices to the dough: vanilla, cinnamon, orange or lemon zest. But the bright and sunny color of ready-made pancakes, even without the addition of spices, will arouse the appetite of every eater. Only one appearance of the cakes lifts the mood, energizes and invigorates for the whole day. Such pancakes are especially useful for children and the elderly, people who follow a healthy diet and want to get rid of extra pounds.
- Caloric content per 100 g - 205 kcal.
- Servings - 15-17 pcs.
- Cooking time - 30 minutes, plus time for boiling and cooling pumpkin
Ingredients:
- Flour - 200 g
- Eggs - 2 pcs.
- Sugar - 1 tablespoon or to taste
- Baking soda - 0.5 tsp
- Salt - a pinch
- Milk - 150 ml
- Vegetable oil - for frying
- Pumpkin - 200 g
- Butter - 30 g
Step-by-step preparation of pancakes in milk with pumpkin, recipe with photo:
1. Peel the pumpkin, remove the fibers and remove the seeds. Cut it into medium sized pieces and cook until tender, about 20 minutes. You can also bake it in the oven, microwave, or steam it. The cooking time will depend on the size of the cut pieces. Therefore, periodically check its readiness.
2. Drain all the liquid from the pumpkin and purée the pulp with a blender or pusher until smooth.
3. Beat eggs with sugar with a mixer until fluffy.
4. Pour the egg mass into the pumpkin puree and stir.
5. Melt the butter in a steam bath or microwave. Do not bring it to a boil, otherwise it will taste bitter. Pour the butter into the dough and stir.
6. Next, pour milk at room temperature. Preheat it or remove it from the refrigerator beforehand so that it reaches room temperature.
7. Combine flour with baking soda and stir.
8. Add flour to liquid ingredients. It is advisable to sift it through a fine sieve so that it is enriched with oxygen. So the pancakes will be softer, softer and more magnificent.
9. Knead the dough until smooth and smooth. Put the frying pan on fire, add vegetable oil and heat well. With a tablespoon, spread a portion of the dough into a hot skillet and fry the pancakes in milk with pumpkin on both sides over medium heat until golden brown. Serve the food to the table immediately after cooking, because pancakes only removed from the pan are the most delicious and tender.
See also a video recipe on how to cook pumpkin pancakes in milk.
