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Photo: from open sources
Yeast pumpkin pancakes turn out thin, delicate and retain the bright color of the pumpkin.
There are countless recipes for pancakes, but still one of them stands out among the others with its taste, aroma and amazing bright color of the finished dish. The YaB Poela website shared a recipe for delicious pancakes with pumpkin puree.
Recipe
Ingredients:
- pumpkin pulp (peeled) – 230 g;
- milk – 300 ml;
- wheat flour – 150 g;
- chicken eggs – 2 pcs.;
- sugar – 3 tbsp. l.;
- dry yeast – 1 tsp;
- salt – 1 pinch;
- vegetable oil – 15 ml.
Preparation
- Cut the pumpkin into small pieces, cover with cold water and cook until it becomes soft. An alternative way to cook pumpkin is in the microwave, covered, with a little water added.
- Make puree from the finished pumpkin using a blender or rub it through a sieve.
- Break the eggs into a bowl, add salt and sugar and beat with a whisk or mixer. The amount of sugar can be increased or decreased according to taste. Those who don’t eat white sugar can replace it with fructose, stevia powder, cane sugar, or omit it from the recipe altogether.
- Heat the milk a little; it should be lukewarm. Pour it into the egg mixture, stirring constantly.
- Add dry yeast, stir and cover the bowl with a lid or towel. The yeast needs to be given 5-10 minutes to activate.
- Pour vegetable oil into the dough.
- Add sifted flour gradually and whisk the dough until all the lumps are gone.
- Add pumpkin puree and stir again until smooth.
- Cover the bowl again and leave in a warm place for about 40 minutes. The dough should increase in volume and become porous.
- Heat the frying pan and brush it with vegetable oil before frying the first pancake. For the next pancakes you will no longer need oil.
- Place the dough in the pan with a ladle and let it spread over the entire surface of the pan. Bake each pancake on both sides.
- Ready-made pancakes can be greased with butter if desired. Serve pancakes with sour cream, honey or jam as soon as they are ready.
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