Pumpkin pancakes with sausage
Composition / ingredients
2
servings:
Cooking method
I peel the fragrant pumpkin, remove the seeds and grate on a coarse grater. You can also pass it through a meat grinder. Finely chop the sausage and mix it with the pumpkin mass. If you want - sausage can also be passed through a meat grinder. Now I rub the egg with butter, add it to the pumpkin-sausage mixture, add flour, season with salt and pepper to taste and mix.
I heat the butter in a frying pan and spread pancakes on it with a tablespoon. Fry - flip - fry the other side. Keep in mind that pumpkin pancakes need to be cooked a little longer than regular pancakes. Serve it on the table with fervor from the heat! Don't forget sour cream!
Caloric content of the products possible in the composition of the dish
- 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
- Ground black pepper - 255 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Sausage "amateur" - 291 kcal/100g
- Sausage "Ukrainian" - 404 kcal/100g
- Diabetic sausage - 254 kcal/100g
- Sausage "doctor" - 197 kcal/100g
- Diet sausage - 170 kcal/100g
- Sausage "milk" - 252 kcal/100g