Composition / ingredients
Cooking method
First of all, let's prepare pumpkin puree. Measure the right amount of raw pumpkin on the scales, weigh only the pulp, without the peel and seeds. Cut the pumpkin into medium-sized cubes. If you cut them large, they will bake longer, and if they are too small, they will dry out. Place the pumpkin pieces on a baking sheet covered with parchment and bake in the oven at 180-200 degrees. Cook until the pumpkin is soft, check it from time to time. I do not write the baking time - it will be different for everyone. Just don't leave the oven while you're doing it.
When the pumpkin becomes soft, remove it from the oven, transfer it to a suitable bowl and grind it with a blender to a puree state.
Separately, in a bowl, separate the whites from the yolks. Mix the yolks with half a cup of milk and whisk with a whisk or mixer. Pour the flour sifted through a fine sieve, mixed with baking powder and a pinch of salt. Stir by pouring vegetable oil. Then pour in the rest of the milk, mix again.
Add pumpkin puree to the dough and thoroughly knead the dough until smooth.
Separately whisk the egg whites with sugar to a strong foam. To make the whites whisk better, cool them beforehand.
Very quickly, but at the same time gently mix the whipped whites into the dough, stirring it from the bottom up.
Without letting the dough infuse, immediately start frying pancakes. To do this, you should already have a preheated dry frying pan with a non-stick coating. Fry them without oil. Fill the dough with a spoon or ladle, pour it into a frying pan, creating round pancakes. As soon as bubbles appear on them, flip them to the other side and fry on the other side.
Continue to fry the pancakes until all the dough is finished. At the exit, you will get amazingly tender, airy, delicious and very fragrant pumpkin pancakes.
You can serve them with honey, sour cream, condensed milk, maple syrup or any other syrup.
Be sure to wash the eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pumpkin - 29 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Baking powder dough - 79 kcal/100g
