When I was a child, I only knew about such a gift of nature as pumpkin from a fairy tale about Cinderella. It’s very strange to me now, of course, but I honestly can’t remember ever tasting pumpkin as a child. At least my mom certainly didn’t make it for us. Although just now, while writing these lines, I remembered that in sixth grade, in preparation for the People’s Republics Festival, our class had to represent Moldova. We were preparing musical numbers for a performance, and also told about the national features of the republic and, of course, cooked Moldovan food. That was the only time I tried a dish called “Placinda of pumpkin” (apparently, I have to look up the recipe and master it, and that will be the next issue of our program ☺). But lately pumpkin has become a very popular product, you can buy it not only from grannies at the market, this orange beauty is now easy to find in any supermarket.
I’ve cooked pumpkin soups, purees and casseroles with different vegetables, tried squeezing the juice and adding the raw pumpkin to the salad, and somehow it became interesting to me to try pumpkin pancakes. I was looking for a recipe on how to make pumpkin pancakes quickly and deliciously. And now I want to share with you what I made.
Pumpkin pancakes: ingredients
Milk, you can use vegetable milk – 200 ml.
Pumpkin puree – 200 ml.
Vanilla sugar – 1 tsp.
Honey – 1-2 tbsp.
Vegetable oil – 2 tbsp.
Apple cider vinegar – 1 tbsp.
Flour – 1,5 cup.
Baking soda – ¼ tsp.
Ground cinnamon – 1 tsp.
Ground nutmeg – 1 tsp.
Ground cloves – 1/3 tsp.
Pumpkin pancakes: recipe
The recipe for pumpkin fritters is very simple in execution. The only “difficulty” is to peel the pumpkin, and then we will bake it in the oven for about twenty minutes and turn it into puree with a blender, there we also add milk and honey, mix it. In a separate bowl we mix the flour with the spices, then combine the wet and dry mixture, not forgetting to add there vegetable oil and apple cider vinegar. I made my own apple cider vinegar from the apples I get from the apple tree in my garden. You can replace the apple cider vinegar with lemon juice. You can also take flour to your liking and make a gluten free version. My recipe had whole wheat flour. So, our wonderful batter for pumpkin pancakes is ready – the consistency is about as thick as sour cream. Preheat a non-stick pan, grease it once with coconut oil, and bake the pancakes, or pancakes in a foreign manner, over medium heat.
A great addition to your morning herbal tea or chicory is ready! You can serve them with topinambour syrup, maple syrup, or sour cream if you like.
