Pumpkin pancakes (pancakes)
Description
Delicious baked goods for the whole family. These light and very filling pancakes make an excellent alternative to traditional pancakes for breakfast, as they turn out incredibly tender, airy, aromatic, and fluffy. I recommend serving these pancakes with sour cream or jam, but you can enjoy them on their own—they are very tasty and quite sweet. These pancakes are also very healthy, as they should be fried on a dry skillet. Serve them warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. First, boil the pumpkin and press the flesh through a sieve using a spoon to obtain a thick puree. You can also use a blender.
- 2
Step 2
2. Next, separate the yolks from the egg whites. Add half a cup of milk to the yolks and mix using a mixer.
- 3
Step 3
3. Sift the flour with the baking powder and add it to the egg yolks. Then add salt, two tablespoons of sunflower oil, milk, and the puree. Mix everything together with a mixer.
- 4
Step 4
4. Next, beat the egg whites with sugar and vanilla until stiff peaks form. Gently add the beaten egg whites to the yolks and mix.
- 5
Step 5
5. Next, fry the pancakes on a dry skillet on both sides until golden brown (flip them when one side starts to get slightly bubbly).