Spicy pumpkin pancakes There is nothing in your "repertoire" of pumpkin recipes, and this recipe will enrich your cooking book! This recipe has become a pleasant discovery for me. The taste of the pumpkin came out completely unobtrusive and gentle, and being sweet, the pumpkin perfectly replaced sugar! The result - light and diet pancakes! And what a magnificent and golden! The simplest in cooking, they can be cooked for breakfast on weekends or even for snacks to the kids in school! Well, accompanied by yogurt or ice cream - it will be a wonderful dessert!
Ingredients:- Pumpkin puree 400 g
- Wheat flour 1.75 tbsp.
- Eggs chicken 1 pc.
- Milk 1.5 tbsp.
- Sunflower refined sunflower oil 4 tbsp. l.
- Baking Powder 3.5 tsp.
- Salt 1 tsp.
- Cinnamon powder 1 tsp.
- Nutmeg ground 0.5 tsp.
- Carnation ground 0.5 tsp.
- Ginger dry 0.5 tsp.
- Sugar 1 tbsp. l.
- Step 1 To make pumpkin pancakes, you will need unsweetened pumpkin puree, flour, egg, milk, sugar, salt, baking powder, cinnamon, ginger, nutmeg, cloves, ground and sunflower oil.
- Step 2 Mix all the dry ingredients: flour, baking powder, salt, spices and sugar.
- Step 3 Mix the milk and the egg. Add oil and beat until a suspension is obtained.
- Step 4 Add the pumpkin puree and mix well.
- Step 5 Pour the liquid ingredients into the dry mix and gently mix.
- Step 6 Preheat the frying pan and grease a little with olive oil. Put a little dough and fry over medium heat until the pancakes stop growing (a couple of minutes).
- Step 7 Turn the pancakes and fry another minute until ready.
- Step 8 Serve hot with sour cream and honey, or with ice cream for dessert!