Pumpkin pancakes with kefir
6 servings
20 minutes
Pumpkin pancakes with kefir are a delicate, airy treat that embodies coziness and home warmth. This recipe originates from Russian cuisine, where pumpkin has been used in baking for its natural sweetness and rich flavor. Kefir gives the dough softness and lightness, while pumpkin puree adds a velvety texture and subtle autumn aroma. The pancakes turn golden with an appetizing crust, and their taste is delicately sweet with a slight tang from the kefir. They are served with jam or sour cream, further highlighting the harmony of flavors. Perfect for breakfast or a cozy tea time on a cool day.
1
Mix the flour with sugar, salt, and baking powder.
- Wheat flour: 1.5 glass
- Sugar: 4 tablespoons
- Salt: pinch
- Baking powder (raising agent): 1 teaspoon
2
In a separate bowl, mix a cup of kefir and eggs. After mixing well, add pumpkin puree to the bowl.
- Kefir: 1 glass
- Chicken egg: 2 pieces
- Pumpkin puree: 300 g
3
Then, gradually pour the liquid ingredients into the flour and mix them into a dough (homogeneous, without lumps).
- Wheat flour: 1.5 glass
- Kefir: 1 glass
4
Heat vegetable oil in a pan and spoon the prepared batter, spreading it out. Fry until golden brown - then flip and fry on the other side.
- Sunflower oil: to taste
5
Before serving on a plate, you can place the pancakes on paper towels or napkins to remove excess oil.
6
Serve with any jam or sour cream.
- Sunflower oil: to taste
