Custard Pancakes with Stewed Pumpkin, Apple, and Raisins

⏳ Time

1 hour 10 minutes

🥕 Ingredients

🍽️ Servings

Description

I constantly urge everyone to replace 'empty' white flour with whole grain flour, or at least dilute it with an equal part of the latter. Even better — make it a norm to enrich any dough with a couple of tablespoons of bran each time. This will already make your diet healthier!

Ingredients

Chicken Egg - 2 pieces
Kefir - 7 fl oz
Wheat Flour - 7.2 oz
Water - 6 fl oz
Activated Baking Soda - ½ teaspoon
Butter - 1.8 oz
Sugar - 1.4 oz
Salt - a pinch
Pumpkin - 8.8 oz
Apple - 5.3 oz
Carrot - 2.5 oz
Light Raisins, Seedless - 1.1 oz
Ground Cinnamon - to taste

Step by Step guide

Step 1

For the custard dough, we need to beat a couple of eggs with a pinch of salt and a tablespoon of sugar, then pour in a glass of starter (kefir/yogurt/sour milk) and, stirring, heat it to about 122°F.

Step 2

Then we add the sifted flour to the mixture and knead a pancake-like dough. In a glass of hot water, dissolve the baking soda and also incorporate it into the dough — now it should be thinner, like pancake batter. Add a little oil (clarified butter or vegetable oil) as well. Let the dough 'rest' for 20-30 minutes. It's ready to bake classic pancakes, as usual — with a drop of oil, in a well-heated pan, over moderate heat.

Step 3

While the dough is cooling, it's the perfect time to prepare the filling: sauté the peeled pumpkin and carrot, cut into pieces, in a small amount of oil, with the remaining sugar and cinnamon (to taste) under a lid — until semi-soft. At the end, add finely chopped apple and remove from heat. Soak, rinse, and add the raisins to the filling.

Step 4

Each finished pancake is 'filled' with the filling and decorated as your imagination dictates — rolled, triangular, or traditional rectangular envelopes + a little honey in a bowl, and there you have it — a fairy tale turned into reality ;)