Pumpkin puree pancakes
4 servings
30 minutes
Pumpkin puree pancakes are a delicate and aromatic dish that embodies the coziness of home cooking. Their history begins in Russian traditions where pumpkin was used to create tasty and hearty treats. The combination of pumpkin puree, milk, and yeast makes the batter airy and rich. The sweet flavor of pumpkin harmoniously complements butter and sugar, creating light yet nutritious pancakes. Perfect for breakfast or a cozy family dinner, they pair wonderfully with honey, sour cream, or fruit jams. These pancakes not only delight the taste but also nourish the body with beneficial substances, making them an excellent choice for healthy eating.
1
Peel the pumpkin, cut it into pieces, boil until soft, and strain through a sieve; pour milk into the puree and heat to the temperature of fresh milk.
- Pumpkin: 1 kg
- Milk: 1 l
2
Pour diluted yeast into pumpkin puree, crack in the eggs, mix, add flour, knead the dough well, and let it rise in a warm place for 2 hours.
- Fresh yeast: 15 g
- Chicken egg: 3 pieces
- Wheat flour: 2.5 glasss
3
After that, add heated oil, sugar, and salt to the dough, mix well, place it in a warm place, let it rise well, and then bake the pancakes.
- Butter: 1 tablespoon
- Sugar: 0.5 glass
- Salt: to taste
