Buckwheat pumpkin pancakes
Description
Perfectly pairs with tea and coffee. Buckwheat pumpkin pancakes can be made in a more traditional way by replacing water with milk and adding one chicken egg if desired. However, pancakes made from the fasting batter are just as tasty and soft. Serve with tea or coffee.
Instructions
- 1
Step 1
First, prepare the ingredients needed to make pumpkin-buckwheat pancakes. For this baking, it's best to use sweet pumpkin, either frozen or fresh.
- 2
Step 2
Pour the specified amount of water into a saucepan, add the pumpkin flesh, and simmer over medium heat for 5-7 minutes.
- 3
Step 3
Pulse the pumpkin flesh in a blender until smooth. Let it cool to a warm temperature.
- 4
Step 4
While the pumpkin mixture is cooling, combine all the dry ingredients in a deep bowl. A whisk works well for this.
- 5
Step 5
Pour the cooled pumpkin mixture and sunflower oil into the dry mixture, thoroughly stirring the components with a spoon.
- 6
Step 6
The result should be a thick (the consistency of sour cream) dough without lumps of flour.
- 7
Step 7
Bake the pumpkin-buckwheat pancakes on a dry skillet over medium heat for 2-3 minutes on each side, allowing the pancakes to cook through thoroughly.
- 8
Step 8
Honey and berry jam go well as accompaniments to these pancakes.