Pumpkin Pancakes

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Vegetable pancakes are a simple dish, but they require a certain skill. The secret to making them is straightforward: you need to quickly fry them over high heat until they develop a golden crust, and then simmer them covered on low heat until fully cooked. The consistency of the batter is also crucial: the texture should resemble thick sour cream; otherwise, the batter will spread out sadly across the pan. Adjusting this aspect can be achieved with flour. To make delicious pumpkin pancakes, follow our video guide.

Ingredients

Wheat Flour - 7.1 oz
Baking Powder - 2 spoons
Brown Sugar - 1.4 oz
Pumpkin - 17.6 oz
Cinnamon - 1 tablespoon
Nutmeg - to taste
Grated Ginger Root - ½ spoons
Cardamom - ½ spoons
Milk - 7 fl oz
Chicken Egg - 2 pieces
Vanilla extract - 1 tablespoon
Butter - 0.5 oz
Vegetable Oil - 0 fl oz
Condensed Milk - 3.5 oz
Salt - 1 tablespoon

Step by Step guide

Step 1

Cut the pumpkin into large pieces without peeling it, and remove the seeds.

Step 2

Brush the pumpkin with vegetable oil and bake in the oven at 392°F for 40 minutes.

Step 3

Remove the skin from the cooked pumpkin, transfer the flesh to a blender, and blend until smooth.

Step 4

Mix the flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger.

Step 5

In a separate bowl, whisk together the milk and 225 grams of pumpkin puree, then add the eggs and vanilla extract.

Step 6

Combine the dry and wet ingredients and knead until you have a smooth dough. The consistency should be similar to thick sour cream; add more flour if necessary.