Pumpkin Pancakes with Dried Fruit

Pumpkin pancakes are delicious and healthy. An excellent breakfast, afternoon snack, or dinner for the whole family. To give the dish new flavors, add some dried fruit to the batter. Prunes will add a little acidity and change the color of the pancakes.

Apricots will also add variety to the flavor. Pancakes are good with jam, honey, condensed milk, and sour cream. Cutting, cleaning, and slicing the pumpkin is the longest process and will be different for everyone, so we won’t time it. Let’s make the pancakes in half an hour.

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  Soak the dried fruit in boiling water.
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  Wash the pumpkin, cut it open, remove the seeds and pulp, cut off the skin, and cut the flesh into cubes measuring approximately two by two centimeters.
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  The pumpkin should weigh 1.1 pounds when peeled. Steam it for 10 minutes with the lid on.
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  Measure the required amount of flour.
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  Chop the plums and apricots finely.
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  Place the slightly cooled boiled pumpkin in the food processor bowl. Add the dried fruit to the same bowl and blend until you obtain a purée.
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  Transfer them to a bowl. The dried plums gave the pumpkin purée a darker shade.
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  Sift the flour into the same bowl.
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  Add the baking powder, sugar, salt, then the egg.
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  Mix everything well.
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  Heat vegetable oil in a frying pan and spoon the batter into the pan using a spoon dipped in cold water. Fry for 3-4 minutes on each side.
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  Pancakes are especially delicious when served warm, straight from the pan.
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  Before serving, you can sprinkle them with powdered sugar, pour jam on them, and enjoy.