Pumpkin Pancakes

Elena Butuc

This recipe was automatically translated from Romanian. View original here

I had a small piece of pumpkin left in the fridge the other day, it wasn't even enough for a pie, but I didn't throw it away. When I came across this recipe for pumpkin pancakes, I immediately went to work, in 30 minutes I already had a delicious dessert, healthy and of course with pictures for you too.

The pumpkin makes the pancakes orange and tender, the dried fruits (here cranberries and cherries, you can also put raisins, dried apricots, etc.) give a special note, not like ordinary pancakes.

I recommend this season of pumpkins to try the recipe, it is quick, simple and with ingredients at hand.

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Ingredients

Metric US

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Pumpkin

300 g

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Egg

2 pieces

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Sugar

50 g

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Buttermilk/Youghurt/Kefir

200 ml

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Dried fruits

100 g

here are cranberries and cherries

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Baking soda

1 tsp

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White flour

250 g

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Sunflower oil

1 tbsp

Step by step

Grind the pumpkin well in the food processor or grate it (I would recommend it, the pancakes should be more orange and the pumpkin should be better).

Eggs are mixed with sugar.

Add the whipped milk, mix well with the whisk.

Followed by pumpkin and dried fruit, mixed.

Add the baking soda, mix.

And the last one is flour, mix well so that they are not lumpy.

Heat a non-stick pan well (Teflon, ceramic), lightly grease with an oil brush. Along the way, stop greasing the pan with oil, it is healthier and not so oily.

With a spoon, pour a little dough into the pan, I can fit 3-4 smaller pancakes or you can make larger ones.

Bake them over medium to low heat until air bubbles begin to come out and are smooth (not raw) on top.