Pumpkin pancakes with milk
Description
Pair perfectly with tea and coffee. Pancakes from this recipe can be served with honey or sour cream, or with any favorite hot drink. Sunny and fragrant, they will liven up your everyday menu, and they take almost no effort to make. The pancakes turn out tender and porous, with lots of little holes. Even people who dislike pumpkin in any form will not turn down this delicious treat. In season, be sure to try them—they are lovely with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients according to the list. Use raw pumpkin; the weight given is for the vegetable already peeled.
- 2
Step 2
Cut off the amount of pumpkin you need, having first peeled it and removed the seeds. Cut into pieces, transfer to a saucepan or small pot, add 1 tablespoon of sugar and water.
- 3
Step 3
Cover with a lid, place on the stove, and bring to a boil. Then stir and simmer over low heat for 15–20 minutes or until tender.
- 4
Step 4
Then purée with a blender until smooth.
- 5
Step 5
Pour the milk into the purée and let it cool slightly.
- 6
Step 6
When the mixture has cooled slightly, add the eggs, salt, and remaining sugar.
- 7
Step 7
Mix and pour in the oil.
- 8
Step 8
Add the flour and baking powder.
- 9
Step 9
Mix everything until smooth and uniform. The dough is ready.
- 10
Step 10
Heat a frying pan over high heat, preferably a special crepe pan with a non-stick coating. Grease it lightly with vegetable oil. Pour in a portion of batter and spread it over the pan in a circular motion. Fry the crepe on one side until golden brown, then flip to the other side. Adjust the heat so the crepe cooks quickly but does not burn. Remove the finished crepe from the pan; you can brush it with butter. Fry all the batter into crepes this way.
- 11
Step 11
Pumpkin milk pancakes are ready. The pancakes turn out tender and fragrant, with golden crispy edges. Very tasty!