Pumpkin pancakes

Step-by-step recipe

Step 1:

Peel and dice the pumpkin.

Step 2:

Place the pumpkin in a saucepan, add sugar and cinnamon. Pour in enough water to just cover the pumpkin pieces.

Step 3:

Bring to a boil and simmer, covered, until the pumpkin is soft.

Step 4:

Grind the pumpkin together with the water in which it was cooked in a blender until smooth.

Step 5:

Break eggs into a large bowl and add salt.

Step 6:

Whisk all ingredients until smooth.

Step 7:

Add milk and stir gently.

Step 8:

Sift flour into a bowl with liquid.

Step 9:

Stir the dough until smooth.

Step 10:

Pour in the hot pumpkin puree and mix well again.

Step 11:

Add melted butter and mix again. Vegetable oil can be substituted if desired.

Step 12:

Cover the bowl with cling film and let the dough rest for 20–30 minutes.

Step 13:

Heat the frying pan thoroughly. Pour a ladle of batter into the pan and quickly spread it over the bottom, tilting the pan slightly.

Step 14:

Fry the pancake over medium heat until golden brown on one side.

Step 15:

Carefully flip the pancake with a spatula and fry the other side.

Step 16:

Place the finished pancake on a plate.

Step 17:

Repeat steps 13-16 until you run out of dough.

Cooking tips

For a better dough consistency, be sure to sift the flour before adding it - this will prevent lumps.

Don't skip the dough resting stage—this will allow the gluten to relax, and the pancakes will be elastic and won't tear when rolled.

Cook the pancakes over medium heat. Too high a temperature will cause them to burn, while too low a temperature will result in the pancakes taking too long to cook and becoming too dense.

Don't flip the pancake too early. Wait until bubbles appear on the surface and the edges become light and dry.

Use the right pan. For thin pancakes, flat-bottomed pans with low sides are best.