INGREDIENTS
4 SERVINGS
- 200 g BAKED PUMPKIN PURÉE
- 50 g natural yogurt (optional)
- 2 eggs
- 2 tablespoons of vegetable oil or melted butter
- 2 – 3 tablespoons of sugar
- 1 and 1/3 cups of wheat flour
- 2 spoons of baking powder
- a small pinch of salt
Additives: e.g. powdered sugar, cinnamon, apricot or plum jam
PREPARATION
- In a bowl, mix the cooled pumpkin puree with natural yogurt (skip it if the pumpkin puree is thin), then mix with eggs, 2 tablespoons of oil or melted butter and sugar.
- Directly through the strainer, add flour previously mixed with baking powder and salt. Mix everything gently with a whisk until the ingredients are combined into a smooth and uniform mass. You can also mix with a mixer at minimum speed.
- Heat the pan and grease it with oil or clarified butter. Add 1 full tablespoon of dough, keeping spaces apart. Level the surface of the applied dough.
- Fry the pancakes over low heat until they rise and are nicely browned (about 2.5 minutes). Turn over to the other side and fry until golden brown, about 2 minutes. Before frying the next batch, clean the pan with a paper towel.
- The pancakes can be sprinkled with powdered sugar, cinnamon, and served with apricot or plum jam.
TIPS
Pancakes can be fried without fat.