Pancakes with pumpkin and banana

2 servings

20 minutes

Pumpkin and banana pancakes are an amazing combination of tenderness and autumn aroma. Pumpkin, a symbol of coziness and home warmth, gives the batter a velvety texture, while banana adds sweetness and softness. This dish hails from Russian cuisine, where baking has always held a special place at the family table. Thanks to spices like cinnamon, ginger, and nutmeg, the pancakes acquire a spicy note that makes them perfect for a cozy breakfast or snack. They can be served with nuts, syrup, or hot drinks while enjoying the harmonious balance of flavors and aromas. An ideal option for those who love comfort food with hints of autumn.

Energy value per serving

• Calories: 478.6
• Proteins: 14.1g
• Fats: 15.2g
• Carbohydrates: 72.3g

Ingredients

• Chicken egg: 1 pc
• Wheat flour: 90 g
• Natural yoghurt: 125 g
• Baking powder: 0.3 tsp
• Milk: 30 ml
• Butter: 20 g
• Soda: 0.3 tsp
• Ground cinnamon: 0.3 tsp
• Ground ginger: 0.3 tsp
• Ground nutmeg: 0.3 tsp
• Brown sugar: 0.5 tbsp
• Salt: pinch
• Butternut Squash: 150 g
• Bananas: 1 pc

Cooking steps

1. Place the peeled and diced pumpkin into a saucepan. Add enough water to cover the pumpkin, put it on the heat, and boil until tender. This will take about 10-15 minutes, depending on the size of the pieces. Check for doneness with a fork: if the pumpkin mashes easily, it's ready. Drain the water and set the saucepan aside, adding 20 grams of butter.

   Required ingredients:

   • Butternut Squash: 150 g
   • Butter: 20 g

2. While the pumpkin cools, mix the flour, salt, spices, sugar, and both leavening agents in a large bowl.

   Required ingredients:

   • Wheat flour: 90 g
   • Salt:  pinch
   • Ground cinnamon: 0.3 teaspoon
   • Ground ginger: 0.3 teaspoon
   • Ground nutmeg: 0.3 teaspoon
   • Brown sugar: 0.5 tablespoon
   • Soda: 0.3 teaspoon
   • Baking powder: 0.3 teaspoon

3. Mash the cooled pumpkin with a fork or masher until it becomes a fibrous puree and transfer it to your second bowl. To the slightly warm pumpkin, add yogurt, milk, and egg, and mix.

   Required ingredients:

   • Butternut Squash: 150 g
   • Natural yoghurt: 125 g
   • Milk: 30 ml
   • Chicken egg: 1 piece

4. Combine the contents of the bowls with dry ingredients and liquids, and mix.

5. Heat a thick-bottomed pan over medium-low heat, while peeling and slicing the banana into thick rounds.

   Required ingredients:

   • Bananas: 1 piece

6. Pour 2 tablespoons of batter onto a hot skillet for each pancake, place a few banana pieces on top (2-3 to avoid being too sweet), cover if possible and cook for a couple of minutes. When the pancakes are moderately browned on one side with bubbles forming and set on the other side, flip them and cook for another couple of minutes.

   Required ingredients:

   • Bananas: 1 piece

7. Repeat the operation with the remaining dough and bananas, serve on warm plates with nuts, extra butter, syrups, and a large mug of something hot.

   Required ingredients:

   • Butter: 20 g