Pumpkin Pancakes
This year has been a generous harvest of pumpkins. It is especially nice when good colleagues ensure that it is possible to prepare different pumpkin dishes in autumn.
This year I decided to make pumpkin pancakes. They are fluffy, soft, and full of flavor. It is good to eat them with honey and butter.
Preparation time: 20 minutes
Level: Easy
Quantity: About 10-12 pancakes
Ingredients:
250 g wheat flour
270 g of pumpkin puree (pumpkin puree can be prepared easily in two ways, the first way is to put the pumpkin (seeds and pith removed) cut in half and into the oven for about 45 minutes at 180 degrees and scrape the pumpkin pulp with a spoon into a bowl and crush it with a hand mixer. The second way is to put the peeled and cleaned pumpkin pulp into the kettle with about 50 ml of water boil on medium heat for about 30 minutes and crush the soft pumpkin with a hand blender)
1 teaspoon of baking powder
2 teaspoons of pumpkin pie spice
350 ml of milk
1 egg
0.25 teaspoons of sea salt
3 tablespoons of sugar
Cooking oil for frying
To serve, liquid honey, a piece of butter, and fresh blueberries
Preparation:
- Mix flour, pumpkin puree, sea salt, sugar, pumpkin pie spice, flour, milk, and baking powder in a bowl.
- Mix the dough until smooth. Heat 3-4 tablespoons of cooking oil in a frying pan over medium-high heat.
- Put 60-65 ml of pancake batter into the pan and fry until golden brown on each side for about 1 minute. Stack the pancakes, put a piece of butter on top of the top pancake, and pour liquid honey over the pancakes.
Serve pancakes with blueberries.
Ready!!
