Pumpkin can be used to prepare a wide variety of dishes, from drinks to incredibly delicious cakes. Today, let’s make pumpkin pancakes. It’s very simple. Pumpkin pancakes are a sweet and fluffy version of the famous thick pancakes, ideal for breakfast or dessert.
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The baked pumpkin adds a pleasant aroma and color, and the dish is quick to prepare, without any complicated techniques. The result is a soft, warm snack that is perfect for the cold season, but also for everyday enjoyment.
Ingredients
Serves: –+
- Pempkin pulp, finely grated and squeezed5.3 oz
- Egg1 pc
- Sour cream⅓ cup
- Flour3 tbsp
- Baking powder½ tsp
- Salt
- Butter2 tbsp
- Vegetable oilfor frying
Per serving
Calories: 200 kcal
Proteins: 3.9 g
Fats: 16.2 g
Carbohydrates: 9.8 g
Method
The pumpkin can be grated on a fine grater. But I do it this way: I use a juicer to make pumpkin juice, and I make pancakes from the leftovers. It’s very useful! If you make the juice, be sure to add a tablespoon of sour cream or a little olive oil before drinking it. This will help your body absorb the vitamins and minerals better.- Mix the pumpkin and sour cream. Then, using a blender, turn everything into a puree. Add the egg, sifted flour, salt, and baking powder.
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Pour a little vegetable oil into a hot pan and pour in the mixture using a wet spoon. Fry the pancakes quickly on both sides until golden brown.
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Place the pancakes in a baking tray, add thin slices of butter on top, cover with aluminum foil, and bake in a preheated oven at 190°C for 30 minutes.
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The pancakes are served with sour cream and maple syrup. Enjoy!
