Pumpkin pancakes
Description
The recipe won't take much time. Pumpkin pancakes turn out original in taste and very bright—just like the sun. You might need milk if the batter becomes too thick. Pumpkin itself releases juice, but milk will still come in handy. Choose a sweeter variety of pumpkin. Check out the recipe. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Peel the pumpkin, remove the skin, grate finely on a grater, or chop in a blender.
- 2
Step 2
Dissolve the yeast (in this case, dry yeast) in a small amount of milk and set aside for 10–15 minutes. Meanwhile, mix the flour, eggs, pumpkin, and spices to taste. You may need more flour—adjust according to the consistency.
- 3
Step 3
Pour in the milk and mix everything thoroughly.
- 4
Step 4
The dough turns out to be of medium consistency.
- 5
Step 5
Pour the yeast into it, let it sit for about 15 minutes—until the dough starts to bubble.
- 6
Step 6
And we start frying the pancakes. On both sides.
- 7
Step 7
Watch that it doesn't burn, as shown in the photo. Serve the ready pumpkin pancakes with jam or sour cream.