A delicious and original dessert - delicious cinnamon pancakes - can be prepared from ordinary pumpkin. These healthy vegetables are sold from the very beginning of autumn until the end of spring; many summer residents grow them. You can store your pumpkin harvest right in the kitchen, pantry or entryway. The fruits do not spoil and retain their culinary properties for many months.
Pumpkin pancakes fried in vegetable oil are equally enjoyed by adults and children. Even an inexperienced cook can master the technology of preparing a dish; he just needs to follow the recipe and the chef’s recommendations. The presence of a small amount of cinnamon in the dough gives the products a special taste and indescribable aroma.
Choose fruits with bright orange flesh for the dish, as they contain the maximum amount of sugar and carotene, which is beneficial for the body. Pancakes are served piping hot, seasoned with sour cream. Cooled pumpkin pancakes are also delicious and can be eaten instead of cookies or waffles.
For 3-4 servings of pumpkin pancakes you will need the following products:
- pumpkin – 0.5 kg;
- egg – 2 pcs.;
- wheat flour – 3-4 tbsp. l. (with a slide);
- cinnamon (powder) – 1 coffee spoon;
- granulated sugar – 1-2 tbsp. l.;
- coarse salt – 0.5 tsp;
- refined lean oil – 40 ml;
- sour cream (for garnishing the dish) – 2 tbsp. l.
Making pumpkin pancakes:
1. Peel the pumpkin from the rough thin skin with a sharp knife. Remove seeds and adjacent vegetable tissue.
2. Cut the orange pulp into large cubes.
3. Place the raw materials in a blender bowl and grind at high speed until smooth.
If you don’t have a kitchen appliance, grind the pumpkin pulp using a meat grinder or grate it on a fine grater, like potato pancakes.
4. Place pumpkin puree in a deep bowl or saucepan of a suitable size, add eggs, flour, sugar, salt, ground cinnamon, mix thoroughly. The dough for pancakes turns out to be quite thick, like country sour cream, it has an amazing and rich orange color.
5. Heat vegetable oil in a frying pan, spoon the pumpkin dough into the sizzling oil using a tablespoon, and smooth the pancakes with the back of the spoon.
6. Fry the pancakes on both sides until a beautiful brown crust forms, turning the pancakes using a wooden spatula.
7. Serve hot pumpkin dough pancakes with sour cream.
Bon appetit!
