Pumpkin pancakes are quick and easy

Rosy, appetizing, juicy, bright orange! The simplest and most delicious, these pancakes are made from one pumpkin. Their preparation will take quite a bit of time, the most time-consuming is cleaning vegetables. Pancakes will definitely appeal to children, because they turn out sweet and without added sugar.

katushafin

Recipe author

Watch the video

Unfortunately, you have it turned off or not working Javascript . To work with most of the functions on our site, this is a necessary element. Contact your administrator to resolve this issue.

Composition / ingredients

servings:

Pumpkin

500

Flour

Eggs

Salt

to taste

For frying:

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 3 g

Fats 24 % 4 g

Carbohydrates 59 % 10 g

80 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to cook pumpkin pancakes quickly and easily? Prepare the products. The weight of the pumpkin is indicated before it is cleaned. Flour can go a little more or a little less, it depends on the juiciness of the pumpkin. You can fry such pancakes in a dry frying pan, then you will not need oil.
Step 2:
Wash the pumpkin and peel and peel the seeds. Be careful, pumpkin is a very hard vegetable, do not cut yourself! It will be more convenient to cut it into small pieces and clean them separately.
Step 3:
Grate the pumpkin. What size of holes should I choose? It's up to you. You can use the largest one, it will be easier and fastest to rub the pumpkin on it. But then the pancakes will have to be fried longer, otherwise the pumpkin in them will remain tough. You can rub it on the smallest one - you will get almost a puree. Pancakes from it will be the most tender, but you will have to work hard. I always rub on the average. Both fast and delicious.
Step 4:
Add egg and salt to the pumpkin. Sift the flour. Since we do not add any soda or baking powder, it is sifting that will give a little pomp to the pancakes.
Step 5:
Mix all the ingredients well until a homogeneous dough. I had a pumpkin of medium juiciness, the dough turned out to be quite thick. But the pancakes from it kept their shape well, they were easy to turn over. If your dough is thin, add a little more flour. But do not overdo it, so as not to clog the taste of pumpkin.
Step 6:
Preheat a frying pan over medium heat. Pour the oil. Warm it up well, too, so that the pancakes don't stick. If you fry them without oil, it is better to choose a non-stick frying pan. Spread the dough with a spoon on the pan, forming round pancakes.
Step 7:
Fry the pancakes on both sides until golden brown over low heat, for a couple of minutes on each side. If you grated the pumpkin on a coarse grater, then hold them a little under the lid so that the pumpkin has time to cook. Remove the finished pancakes from the pan and serve immediately. Sour cream suits them very well. Other additives can not be taken - the pumpkin itself is very bright to taste.

I always cook pancakes according to this recipe, they always turn out to be successful.

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.