Pumpkin pancakes are a delicious seasonal dish to which it is impossible to remain indifferent. And it's also a great way to offer this healthy vegetable to children who can be difficult to persuade to experiment. I advise you to serve pancakes with your favorite topping, caramel or nuts.
Ingredients
- Pumpkin - 200 g
- Milk - 200 ml
- Flour - 200 g
- Chicken eggs - 2 pieces
- Sugar - 100 g
- Butter - 30 g
- Baking powder - 1.5 tsp.
- Salt - 1 pinch
Step-by-step cooking recipe
Cut the peeled pumpkin and boil in water or steam until soft – it's about 10 minutes. Grind it into a puree with a blender or a pusher.
Melt the butter in advance.
Beat eggs with sugar and salt with a mixer. Add the butter and pumpkin puree there, and whisk again until smooth.
Pour the milk into the dough, mix and gently enter the sifted flour with baking powder.
Mix again so that there are no lumps in the dough at all.
Fry the pancakes in a dry frying pan on both sides over low heat. It's time to turn them over when the surface is covered with small bubbles.
