Custard pancakes with stewed pumpkin, apple and raisins
4 servings
70 minutes
Custard pancakes with stewed pumpkin, apple, and raisins are a cozy combination of tender dough and sweet, spiced filling. This recipe reflects the traditions of European cuisine where baking has always been an art. Custard pancakes have a special elasticity and softness due to the use of hot liquid. The filling made from pumpkin, apples, and raisins infused with cinnamon aroma creates a perfect balance of sweetness and slight tartness. These pancakes are great for a warm family breakfast or festive treat and can be served with honey or sour cream. The origins of the recipe can be traced back to Slavic kitchens where pancakes have symbolized the sun and joy for centuries. They not only provide pleasure from taste but also fill the home with a comforting aroma.
1
For choux pastry, we need to beat a couple of eggs with a pinch of salt and a spoon of sugar, then pour in a glass of starter (kefir/rjaženka/fermented milk) and, stirring, heat it to about 50 degrees.
- Chicken egg: 2 pieces
- Salt: pinch
- Sugar: 40 g
- Kefir: 220 ml
2
Dissolve baking soda in hot water and add to the batter. Let it rest for 20-30 minutes. Then, cook classic pancakes.
- Wheat flour: 205 g
- Water: 180 ml
- Soda: 0.5 teaspoon
- Butter: 50 g
3
While the dough cools, it's time to prepare the filling: sauté randomly chopped peeled pumpkin and carrot in a small amount of oil, with the remaining sugar and cinnamon (to taste) under a lid until semi-soft. At the end, add finely chopped apple and remove from heat. Soak, rinse the raisins, and add them to the filling.
- Pumpkin: 250 g
- Carrot: 70 g
- Butter: 50 g
- Sugar: 40 g
- Ground cinnamon: to taste
- Apple: 150 g
- Seedless raisins: 30 g
4
Each ready pancake is filled with a filling and decorated according to the current imagination — with tubes, triangles, or traditional rectangular envelopes + a little honey in a bowl, and there you have it — a fairy tale has turned into reality ;)