Pumpkin pancakes with rice flour
4 servings
60 minutes
Pumpkin pancakes made with rice flour are a delicate and aromatic dish from Estonian cuisine, filled with the warmth of the autumn harvest. Baked pumpkin takes on a soft sweetness that pairs well with the lightness of rice flour and subtle hints of cinnamon and cardamom. Honey and sugar add a gentle caramel aftertaste, while oats make the texture slightly airier. These pancakes are perfect for a cozy breakfast or light dessert and can be served with honey, sour cream, or fruit sauce. In Estonia, pumpkin dishes are popular in the autumn-winter period when warming and nourishing treats are desired. This is a wonderful way to showcase the richness of pumpkin flavors and enjoy its health benefits in a tender, slightly crispy format.
1
Wash the pumpkin, cut it into 5-6 small pieces. Bake in the oven at 200 degrees for 20 minutes, then if the pumpkin starts to darken, switch the temperature to 180 degrees and bake for at least another 10 minutes. When the pumpkin is soft, remove it and let it cool. Remove seeds and fibers. Separate the flesh from the skin.
- Pumpkin: 200 g
2
In a blender, grind 3 tablespoons of oatmeal and 2 tablespoons of rice flour. Transfer the resulting flour to a bowl. In the same blender, add pumpkin puree, eggs, spices, honey, sugar, and a pinch of salt. Add cinnamon, sugar, and cardamom to taste.
- Oat flakes #2: 3 tablespoons
- Rice flour: 2 tablespoons
- Pumpkin: 200 g
- Chicken egg: 2 pieces
- Honey: 3 teaspoons
- Sugar: 1 teaspoon
- Cinnamon: pinch
- Ground cardamom: pinch
- Salt: pinch
3
Mix the liquid and dry ingredients together. The mixture is ready, not too liquid and not too sticky. The consistency should be like thick sour cream.
4
Heat the pan, add a little olive oil, and fry the pancakes on both sides for a couple of minutes.
- Olive oil: to taste