Pumpkin pancakes turn out very bright.
From them it blows in the spring sun.
At the same time, pancakes are prepared quite simply.
There are many different recipes.
The most interesting of them can be found here.
Pumpkin pancakes - general principles of cooking
For pancakes, use fresh or frozen pumpkin. You can make mashed potatoes from a vegetable, stew it in a pan or lay it raw. It all depends on the technology of the enticing recipe.
What is put in the dough:
• flour;
• dairy products or water;
• eggs;
• salt and sugar;
• butter.
The set of products is not original, but a simple pancake dough is also not suitable. Pumpkin has its own moisture content, the proportions of liquid and flour are required.
Cooking pumpkin pancakes in a pan, it is better to use a bowl with a thick bottom. For the first time it needs to be well greased with oil. The dough is usually poured with a ladle. At this point, you need to twist the pan so that the pancake turns out smooth, without holes.
Pumpkin pancakes in milk
A recipe for pumpkin sun pancakes for which you can take fresh or frozen vegetables. The fat content of milk is arbitrary.
Ingredients
• 200 ml of water;
• 2 eggs;
• 4 tbsp. l Sahara;
• 300 ml of water;
• 500 g pumpkin;
• 3 tbsp. l oils;
• 2 tbsp. flour.
Cooking
1. Cut the pumpkin into small cubes, add water and boil until soft. If a frozen vegetable was used, then the product will be prepared in just a few minutes. Drain the broth, mash the pumpkin in a puree, cool.
2. Beat eggs with sugar, salt, pour in milk and shake well.
3. Combine pumpkin puree with milk mixture, mix until smooth.
4. It remains only to add flour. First add 1.5 cups. Be sure to sift the flour, whisk it when adding, or just stir well so that no lumps appear. If the dough is a little liquid, then add more flour.
5. Heat a frying pan, grease with oil.
6. Before the hottest, add the rest of the butter to the dough, stir.
7. Pick up a yellowish dough with a ladle, pour it onto a hot surface, shake the pan so that the pancake spreads in a flat cake. Brown.
8. Turn over, fry the pancake on the opposite side. Put on a plate, grease with oil.
Pumpkin pancakes on kefir
A variant of pumpkin pancakes, in which you can add any sour-milk drink: fermented baked milk, kefir, yogurt. Depending on the density of the product, the amount of flour may vary slightly.
Ingredients
• pumpkins 0.3 kg;
• three eggs;
• 0.14 kg of flour;
• kefir 0.2 l;
• salt;
• sugar 2 tbsp. l .;
• 20 g of drain oil .;
• 2 tbsp. l oil rust.
Cooking
1. For these pancakes, you need to stew the pumpkin in a pan. It is better not to use a frozen product, since there will be a lot of water in it, you will have to evaporate it for a long time, the mass will not be as it should be.
2. Rub the vegetable finely, transfer to a frying pan with a piece of butter and cook until soft. First, do it under the lid, then add heat, open the pan, evaporate water.
3. While the pumpkin cools, you can beat the eggs with kefir, salt and sugar, add half the flour, stir.
4. Combine the dough with the stewed vegetable, stir. Estimate the consistency of the dough; if necessary, add more flour.
5. Pour in vegetable oil, stir.
6. Spread on a hot skillet, fry in the usual way, browning on both sides.
Pumpkin Yeast Pancakes
A recipe for lush and airy pancakes with pumpkin and a yeast base in milk. The test will need to stand an hour in the warmth, so you need to cook it in advance.
Ingredients
• 5 g of yeast;
• pumpkins 400 g;
• 40 g of sugar;
• 0.5 tsp salts;
• 30 g melted butter;
• flour 300 g;
• 500 ml of milk;
• 4 eggs.
Cooking
1. Crush the peeled pumpkin, boil until soft in water or steamed. Then turn into a smooth and homogeneous smoothie in any way. Cool.
2. Mix milk with sugar and salt, dilute the yeast in it. The liquid should be slightly warmer than body temperature, about 40 degrees.
3. Beat eggs in a separate bowl, add to milk.
4. Pour mashed potato until cool.
5. Now comes the flour and ghee. Make a uniform dough. Pour into a large pan, as it will rise quickly and well.
6. Cover with a napkin, leave in a warm place for 40-60 minutes.
7. As soon as the mass rises well, it will bubble, you can start frying pancakes. Put the dough on a greased pan, from the yeast dough, the pancakes will not be very thin.
8. Fry until brown on both sides, grease with butter, ghee.
Pumpkin pancakes on the water
A pancake recipe for those who have run out of milk or just need to save it. Pumpkin can be used fresh frozen or already boiled.
Ingredients
• pumpkins 0.3 kg;
• 2 eggs;
• 150 ml of water;
• a glass of flour;
• sugar 20 g;
• 2 l. Art. oils.
Cooking
1. Boil the pumpkin, mashed with a blender until smooth.
2. Break the eggs into a bowl, add salt and sugar to them, beat with a whisk, gradually pour water. It is important to beat the mass well and evenly so that the water does not exfoliate on the surface of the dough.
3. Now combine the eggs with the pumpkin, mix the flour. The amount depends on the moisture content of the smoothie, do not make too thin a dough.
4. Let stand the orange dough for about ten minutes, add oil.
5. Cook pancakes in a hot skillet, fry until golden brown.
Raw Pumpkin Pancakes
A variant of quick pancakes for which you do not need to steam or stew pumpkin, prepare mashed potatoes from vegetables. It turns out that everything can be much simpler. Pancakes are quite thick, suitable for making pumpkin cakes, you just need to smear the cakes with sauces, condensed milk, cream.
Ingredients
• 500 g pumpkin;
• 0.5 cups flour;
• 3 eggs;
• butter;
• salt, cinnamon, vanilla, sugar.
Cooking
1. Grate the peeled pieces of pumpkin on the smallest grater, you do not need to squeeze the juice.
2. In a separate bowl, beat the eggs with a pinch of salt, add a little sugar. If the pumpkin is ripe and sweet, then just one spoonful is enough. We taste the dough with vanilla and cinnamon to taste, but they can always be added to the sauce.
3. Combine the grated pumpkin with beaten eggs, season with flour, stir. You do not need to add oil to such pancakes, it goes when frying.
4. Pour 2 tablespoons of oil into the preheated pan.
5. Put the grated dough with a spoon, flatten.
6. Fry on one side, then turn over. Bring pancake to readiness.
Lean Pumpkin Pancakes with Almond Milk
Instead of almond milk, you can use coconut or soy. The recipe is vegetarian, eggs are not added to the dough. Pumpkin puree can be prepared in any way or use a purchased product, for example, baby food.
Ingredients
• wheat flour 1 tbsp .;
• 0.5 tbsp. whole grain flour;
• spices, salt and sugar;
• almond milk 0.3 liters;
• baking powder 0.3 tsp;
• 0.5 cup pumpkin puree;
• oil 4 l. Art.
Cooking
1. Mix almond milk with sugar, add pumpkin puree, salt and whisk everything until smooth. You can use the combine.
2. Now you can pour cinnamon, ginger, any other spices.
3. Mix both types of flour: wheat and whole grain, add baking powder to them. You can use grinded oatmeal or cornmeal, it also turns out delicious.
4. Pour flour into the dough, beat again.
5. Now you need to leave the dough so that the flour swells. Twenty minutes is enough.
6. Add vegetable oil, stir.
7. Lubricate the pan with the remaining oil, pour the dough, bake pancakes of any size, shape and thickness.
Pumpkin and Apple Pancakes
A variant of very fragrant, tasty and healthy pancakes made of pumpkin and apples. Fruits are laid in raw form, products are baked in the usual way. The only difficulty you may encounter is the frequent lubrication of the pan. Pancakes may stick from apple juice.
Ingredients
• 250 g pumpkin;
• 150 g of apples;
• 300 ml of milk;
• 3 tbsp. flour;
• 3 tablespoons of oil;
• 3 tablespoons of sugar;
• 3 eggs;
• salt;
• a little soda.
Cooking
1. Cut into pieces the pumpkin, boil in a small amount of flour, mash until mashed, cool.
2. Mix eggs with milk, sugar and salt, beat well until smooth, add pumpkin puree, mix.
3. Flour the dough with flour, add a pinch of soda and vegetable oil.
4. At the very last moment, add fresh apples to the dough. They can be rubbed directly with the skin or cleaned before.
5. Use a ladle to put pancakes in a pan, bake until cooked.
Pumpkin pancakes - useful tips and tricks
• To prevent the flour from catching in lumps in the dough, it is necessary to sift it. You can pour off part of the liquid and knead the dough a little thicker, and then dilute. This technique will also prevent the appearance of lumps.
• You can use more than oil to grease the pan. In the old days, fresh lard was taken for this purpose. A piece is pushed onto a fork, then it is driven over a heated surface.
• Even if the first pancake is not lumpy, it must be eaten. This is an indicator of readiness, it is checked for taste, the amount of sugar and salt in order to have time to fix minor flaws and bring the dish to your taste.
• If the pancakes are torn and do not want to turn over, add one more egg, after whipping it until smooth in a separate bowl, you can additionally add a couple of tablespoons of flour.
• If you still can’t bake pancakes, add a little more flour, add baking powder (if it is not in the dough) and bake pumpkin pancakes. They always roll over and rarely break.
