Pumpkin Pancakes

Interestingly spiced pancakes. We mix a few tablespoons of blended hokkaido pumpkin into the batter, giving the pancakes a vibrant and warm yellow color.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 piece Egg, fresh

  • 150 g Pumpkins

  • 1 teaspoon Vanilla, extract, natural

  • 1 cup Flour, Wheat, bread flour

  • 1.5 spoons Koruzni škrob

  • 1 spoon Sugar, white

  • 1 teaspoon Baking powder

  • 1 pinch Salt, table

  • 0.75 cups Milk, whole milk

  • 2 pinch Spices, ginger, ground

  • 1 pinch Spices, nutmeg, ground

  • 1 pinch Spices, cloves, ground

  • 3 spoons Oil, plant, sunflower

Steps

  1. Wash the pumpkin under running water, dry it, and finely grate or blend it. In a small bowl, beat the egg, then mix in the pumpkin and vanilla extract. In another, larger bowl, mix the flour, cornstarch, sugar, baking powder, salt, and spices. Add the egg mixture. Gradually pour in the milk while mixing until the batter is smooth and uniform.

  2. Heat a pan and add oil. Wait for it to heat up.

  3. Pour enough batter into the pan to make pancakes with a diameter of 10 cm. When bubbles start to form on the pancake, flip it. The second side will cook faster than the first, so keep an eye on the pancakes to prevent burning. Cook them gradually, a few at a time, depending on the size of the pan.

  4. Arrange the pancakes on plates and serve them with marmalade and ginger tea.

Nutrition Information (Per 100g)

  • Calories: 197.53 kcal
  • Fat: 1.73 g
    • Saturated Fat: 0.49 g
  • Carbohydrates: 35.76 g
    • Sugars: 3.45 g
  • Protein: 5.92 g
  • Fiber: 0.99 g