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Pumpkin Pancakes

Tasty, tempting, wholesome, and full of flavor! Pumpkin pancakes look almost identical to plain ones, and they're cooked the same way — on a dry skillet without a drop of oil. You get soft, round pancakes in a gorgeous orange color that's guaranteed to brighten your morning!

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Pumpkin pancakes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 % 6 g
Fats 24 % 8 g
Carbohydrates 59 % 20 g
172 kcal
GI: 10 / 0 / 90
  • Start by making the pumpkin purée. Weigh out the pumpkin you need — just the flesh, no skin or seeds. Cut it into medium cubes: too large and they take forever to roast, too small and they dry out. Spread the pumpkin on a parchment-lined baking sheet and roast at 350-400°F (180-200°C). Cook until soft, checking now and then. I won't give an exact time since it varies from oven to oven — just keep an eye on it.
  • Once the pumpkin is soft, take it out, transfer it to a bowl, and blend it into a smooth purée.
  • Separately, separate the egg whites from the yolks. Whisk the yolks with half a cup of the milk. Add the flour (sifted through a fine sieve and mixed with the baking powder and a pinch of salt), stir, and drizzle in the vegetable oil. Then pour in the rest of the milk and stir again.
  • Add the pumpkin purée to the batter and mix thoroughly until smooth.
  • In a separate bowl, beat the egg whites with the sugar to stiff peaks. Chilling the whites first helps them whip up better.
  • Working quickly but gently, fold the beaten whites into the batter with a bottom-to-top motion.
  • Don't let the batter sit — start cooking the pancakes right away. You should already have a dry nonstick skillet heated up. Cook them with no oil: scoop the batter with a spoon or ladle and pour it onto the skillet in rounds. As soon as bubbles form, flip and cook the other side.
  • Keep cooking until you've used up all the batter. You'll end up with wonderfully tender, fluffy, delicious, and fragrant pumpkin pancakes. Serve them with honey, sour cream, condensed milk, maple syrup, or any syrup you like.
  • Always wash your eggs before using them — even a shell that looks clean can carry harmful bacteria. A food-safe wash and a brush work best.

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

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