Lenten pumpkin pancakes
Description
The recipe does not take much time. Pumpkin crêpes may puff up a little while baking. Do not let that alarm you—after baking they settle into their usual shape and turn out very thin. These crêpes are good filled with a mushroom stuffing, but they also go well with honey or jam. Baking is done. Serve at the table.
Instructions
- 1
Step 1
Prepare the necessary ingredients.
- 2
Step 2
Peel the pumpkin and cut it into medium pieces. Transfer to a saucepan. Add enough water to cover the pumpkin. Boil until tender.
- 3
Step 3
Remove the cooked pumpkin from the heat. Cool until slightly warm. Purée with an immersion blender.
- 4
Step 4
Transfer the purée to a bowl and add warm water to bring the volume to 550 ml.
- 5
Step 5
Add sugar and yeast. Mix.
- 6
Step 6
Add salt and flour. Mix thoroughly so there are no lumps. Leave for 30 minutes at room temperature.
- 7
Step 7
When the time is up, add vegetable oil. Mix. The dough is ready.
- 8
Step 8
Preheat the skillet well. Coat it generously with vegetable oil. Reduce the heat to medium. Pour in a portion of batter. Quickly spread it across the skillet into a small pancake. Bake until the surface is covered with a thin film. You won’t be able to flip the pancake before that.
- 9
Step 9
Flip the pancake to the other side and cook that side until done. Before the next pancake, grease the pan with a thin layer of oil. It’s important that the pan is piping hot and oiled!
- 10
Step 10
Stack the cooked pancakes in a pile. Serve hot at the table.
- 11
Step 11
The baking is ready. Serve with tea.