Pumpkin pancakes
2 servings
60 minutes
Vegetable pancakes are a simple dish, but they require a certain amount of skill. The secret to cooking them is simple: you need to quickly fry them over high heat until golden brown, and then simmer them for a long time under a lid over low heat until done. The consistency of the dough is no less important : the texture should resemble thick sour cream, otherwise the dough will sadly spread across the pan. Flour will help resolve this issue. To make delicious pumpkin pancakes, follow our video instructions.
1
Cut the pumpkin into large pieces without peeling, remove the seeds.
- Pumpkin: 500 g
2
Grease the pumpkin with vegetable oil and bake in the oven at 200 degrees for 40 minutes.
- Vegetable oil: 20 ml
3
Peel the prepared pumpkin, place the flesh in a blender, and blend until smooth.
- Pumpkin: 500 g
4
Mix flour, baking powder, brown sugar, salt, cinnamon, nutmeg, and ginger.
- Wheat flour: 200 g
- Baking powder: 2 teaspoons
- Brown sugar: 40 g
- Salt: 1 teaspoon
- Cinnamon: 1 teaspoon
- Nutmeg: to taste
- Ground ginger: 0.5 teaspoon
5
Whisk the milk and 225 grams of pumpkin puree separately, then add the eggs and vanilla extract.
- Milk: 200 ml
- Pumpkin: 500 g
- Chicken egg: 2 pieces
- Vanilla extract: 1 teaspoon
6
Combine dry and wet ingredients and knead into a uniform dough. The consistency of the dough should be like thick sour cream; add more flour if necessary.
- Wheat flour: 200 g
7
Melt butter in a pan.
- Butter: 15 g
8
When the oil starts to foam, reduce the heat, add the dough, and fry until bubbles form on the surface of the dough.
9
Flip the pancakes and fry for another 2-3 minutes. Fry all the batter this way.
10
Mix condensed milk with cinnamon and cardamom, pour it over the ready pancakes, and eat immediately.
- Condensed milk: 100 g
- Cinnamon: 1 teaspoon
- Ground cardamom: 0.5 teaspoon