Pumpkin pancakes
6 servings
15 minutes
Pumpkin pancakes are a delicate and aromatic dish of European cuisine that combines the sweetness of pumpkin, the spiciness of green onions, and the nutty note of peanuts. Historically, pumpkin has been widely used in baking due to its natural sweetness and velvety texture. In this recipe, it harmoniously blends with sherry, which adds a light fruity note to the batter. Crunchy peanuts add an interesting texture, while soy sauce brings a subtle balance of flavors. The pancakes turn out airy and soft with a golden crust, and their rich, slightly spicy taste makes them an ideal choice for both a cozy family breakfast and a special dinner. They can be served with sour cream or a sauce based on soy sauce and sherry to enhance the depth of flavor.
1
Roast the peanuts in a dry pan for three to five minutes, then crush them in a mortar and let them cool. You can let them cool first and then crush.
- Peanuts: 100 g
2
Sift the flour and mix it with sugar, a pinch of white pepper, sherry, soy sauce, and eggs.
- Wheat flour: 150 g
- Sugar: 1 teaspoon
- Ground white pepper: pinch
- Sherry: 1 tablespoon
- Soy sauce: 2 tablespoons
- Chicken egg: 2 pieces
3
Grate the pumpkin on a coarse grater, chop the green onion coarsely, and mix with the dough.
- Pumpkin: 500 g
- Spring onion: 100 g
4
Heat peanut oil in a pan, shape thin pancakes from pumpkin mixed with onion and batter, and fry on both sides until cooked.
- Peanut oil: 100 ml
