Pumpkin pancakes recipes step by step. Pumpkin fritters

Publication date: 03/21/2018

Not long ago I discovered a recipe for dessert pumpkin pancakes. I don’t really respect pumpkin in porridges, but this product is very healthy and you need to eat it, so I was looking for where else it could be used. And then my mother came to the rescue and advised me to make such a delicacy as pumpkin pancakes. Believe it or not, we didn’t feel any pumpkin flavor in them at all, although we also added an apple to the dough.

Today I have made a selection of recipes using raw and cooked pumpkin, as well as with various additives that can greatly affect the taste and nutritional value of the pancakes.

• Lush pancakes with kefir
• Recipe without flour with semolina
• Video on how to make savory pancakes with zucchini

To ensure that your pancakes always turn out well, I want to give you a few tips that experienced housewives have already identified.

1. Any base, be it milk, sour cream or kefir, needs to be warmed or simply taken out of the refrigerator in advance. About two hours.
2. Take eggs at room temperature.
3. Sift the flour two or three times before adding it to the dough, then the dough will become more airy.
4. It is necessary to fry over medium heat, otherwise the sides will burn and the middle will remain raw.
5. Boiled pumpkin makes pancakes more tender and there is less pumpkin flavor.
6. Soda is added to kefir, its acid should be enough to extinguish it. Therefore, it is better to take kefir that is not the freshest, but has stood for a couple of days.
7. For pancakes, choose meaty butternut squash, it has more sugar and vitamins. Large-fruited varieties are also suitable if you don’t have nutmeg on hand.
8. If you have a non-stick frying pan, then add one tablespoon of vegetable oil to each dough so that the dough comes off the bottom easily.

How to quickly and deliciously cook pumpkin and apple pancakes

We have previously prepared this dish from sour cream, kefir and milk. But the ratio of ingredients changes slightly when new products are introduced. After all, it is worth considering whether they will give juice and whether it is worth increasing the amount of flour because of this.

In my opinion, this is the simplest and most delicious pancake recipe. Apples add a unique aroma, and in combination with pumpkin they reduce the calorie content of food. Children will definitely appreciate the food, especially if served with sour store-bought sour cream.

The taste we get is a sweet and sour product. But if you take more sugar, the sweetness will increase. I am for less sugar and more natural taste.

Ingredients:

• 300 g pumpkin
• 100 g apples
• 3 tbsp. Sahara
• 2 eggs
• 150 ml kefir
• 200 g flour
• 1 tsp soda
• Sunflower oil

Cut the peeled pumpkin pieces from seeds and peel and place them in the chopper bowl.

Peel the apples and remove the middle, cut the fruit into slices and lower it to the pumpkin.

Turn on the blender or food processor. You can replace this technique with a grater, then choose the large side of the grater and do everything manually.

Now add eggs to this mixture, pour in kefir and sprinkle with sugar. Mix thoroughly.

Sift the flour into the dough, adding baking soda at the final stage. It will begin to react to the acid of kefir, so for now we will put the mass aside and begin to prepare the container for frying.

Choose a frying pan with a thick bottom, grease it with oil and heat it over high heat.

As soon as we start frying the dough, immediately reduce the heat intensity to medium, otherwise it will simply burn.

You can take frozen pumpkin and boil it until tender. Then the dough will be homogeneous without grains and it will be difficult to guess what you added inside.

A simple recipe for pumpkin and cottage cheese pancakes

Some people call these pancakes cheesecakes with pumpkin, but you and I should first of all be seduced by their taste, not the name. So, add one more ingredient - cottage cheese. You can take any fat content; it also makes no difference whether you buy it or boil it yourself.
Just remember that the curd grains will be visible in the finished cake and can be felt in your mouth. This may not be to everyone's taste.

I think it’s better to grind the grains through a sieve or with a fork.

Ingredients:

• 200 g cottage cheese
• 300 g pumpkin
• 3 tbsp. flour
• 2 tbsp. Sahara
• Vegetable oil

If your cottage cheese is not crumbly, but purchased in a bar, then gently mash it with a fork.

Beat in the eggs and mix with the cottage cheese.

Grate the pumpkin on a fine grater, combine it with the curd mixture and sprinkle with sugar.

Sift the flour and add it to the dough, mixing everything well.

You can add cinnamon for flavor.

Fry the dough in a hot frying pan with hot oil.

If you have overdone it with oil, then spread out a paper towel and place the pancakes removed from the pan on it. This way, the towel will absorb unnecessary fat, and you will eat fewer unhealthy calories.

Lush pancakes with kefir

Oh, how we all love fluffy pancakes! Making them on a kefir basis is as easy as shelling pears, because kefir perfectly extinguishes soda. But for this it is necessary that it simmers in the refrigerator for a couple of days and becomes more vigorous, and also that it warms up in a warm place for a couple of hours before the cooking process.

Then it will have a good concentration of acid and you won’t have to resort to vinegar. I will still give a recipe using vinegar, because with it everything is a little more complicated than just pouring soda into kefir.

Ingredients for 21 pieces:

• 350 g peeled pumpkin
• 0.5 l kefir
• 1 egg
• 3 tbsp. Sahara
• 1 tsp soda
• 2 tsp vinegar 9%
• 500 – 550 g flour
• Vegetable oil

Grate the pumpkin on a fine grater.

In a separate deep bowl, mix eggs with salt and sugar. Then pour warm kefir and add sifted flour.

Now pour out the baking soda and quench it with vinegar. You don’t have to use vinegar if you are sure that the acid in kefir will be enough to interact with the soda.

Check the dough, the pumpkin may have released juice and thinned out the mixture a little. If you get the same result, add a couple more tablespoons of flour.
Let the mixture sit for 10 minutes.

Pour a little oil into the frying pan, heat it well and lay out the pancakes, immediately turn down the heat.

Fry until golden brown, see how well the dough rises.

Recipe with raw pumpkin in the oven

All the above recipes are indicated using the raw part of the pumpkin. This is the most common option, when in the autumn, you need to tidy up all the vegetables, or even better, eat them in order to get enough vitamins for the winter.

But it can also be replaced with boiled pumpkin mass. I'll talk about this a little later. Now let's look at how to cook pancakes without a frying pan.

Ingredients:

• 400 g peeled pumpkin
• 2 tbsp. Sahara
• 0.5 tsp cinnamon
• 3 eggs
• 2 tbsp. yogurt
• 1.5 cups flour
• A little salt
• Oil for greasing the mold

Grate the peeled and seeded pumpkin piece on a coarse grater.

Now add three eggs, yogurt, cinnamon sugar and flour into the bowl with the pumpkin.

Mix the dough. It should have the consistency of thick sour cream.

Take a deep pan and line it with parchment paper. The paper needs to be greased with vegetable oil, otherwise you will tear off the finished pancakes along with it.

Now place the lumps of dough at a short distance from each other.

You need to bake them in a preheated oven at 180 degrees for 15 minutes. Then take out the pan and carefully turn them over to the other side with a spatula and leave in the oven for another 10 minutes.

How to Make Pumpkin Pancakes Without Eggs

Well, now it’s time for the most dietary and lean recipe. It is for true gourmets who recognize the purity of taste of products. There is practically nothing in it except flour and the pumpkin itself.

By the way, this is where we use cooked vegetables, not fresh ones. Frozen pumpkin is also perfect for cooking.

Ingredients:

• 400 g pumpkin
• 3 tbsp. Sahara
• 1.5 cups flour
• Vanillin
• 0.5 tsp soda
• Quarter lemon

Steam the pumpkin and pass it through a sieve. It will turn out very soft, so you can even simply grind the pulp with a fork into a homogeneous puree.

Add sugar, vanillin and soda slaked with lemon juice. Now add the sifted flour. This is an important condition for the pancakes to become fluffy.

Look at the consistency, it should become like thick sour cream. Therefore, you may need less flour.

Nadys, I promised lovers of vegetable dishes to post delicious pumpkin pancakes. I’m posting it, and not even in a year, but in just a couple of weeks. And all because pumpkin helps with sclerosis and selective amnesia (just kidding, kidding, kidding).

In fact, this year I have grown an enormous amount of pumpkins, so I stew, steam, cook, fry and bake everything with pumpkin every other day, the potatoes are languishing idle in the basement, I actually feel somehow uncomfortable in front of them. Moreover, dad handed over from his miracle garden under the river several pumpkins the size of a carriage (well, not the size of a carriage, but 15-20 kg each). In general, I'm covered in pumpkins up to the tomatoes, wow!

My pumpkin pancakes are made quite simply, now I’ll tell you everything step by step.

To create delicious pumpkin pancakes, we will need:

• 600-700g peeled and seeded pumpkin
• 3 eggs
• 3 tablespoons sour cream
• 5-6 tablespoons of flour with top
• 2 teaspoons sugar (optional)
• A pinch of salt
• Vegetable oil for frying

From the specified amount of products you get 2.5 - 3 large pans of pancakes.

Delicious pumpkin pancakes, recipe:

1. Beat the eggs with a whisk with salt, add sour cream and flour, stir until smooth with the same whisk or blender.
2. We clean the pumpkin from the peel and bones, weigh the required amount, put the excess in a bag in the refrigerator (soon we will make soup from it, so it won’t go to waste!).
3. Three pumpkin on a fine grater. Pumpkin is not your kind of zucchini, especially late varieties - it will take a little more time to grate it, so let's concentrate on the heart chakra and - let's go!
4. Mix the grated pumpkin with our egg-sour cream mixture, mix thoughtfully and thoroughly so that the dough envelops all the pumpkin shavings.
5. Heat the oil in a frying pan and add our pancakes with a tablespoon. One topped spoon - one pancake. If smooth edges are more aesthetically pleasing to you, after laying out each pancake, immediately adjust its shape with a silicone spatula.
6. We slowly fry our pancakes on both sides over a little less than medium heat so that the pumpkin has time to cook and does not give off a soggy crunch. Until golden brown, yeah.

Delicious pumpkin pancakes are ready! Well, of course, you don’t have to put in sugar if the pancakes will serve as a side dish. And, of course, you can put sugar, and more, and also grate an apple without skin into these pancakes. And you can also throw a little cottage cheese into them if there is nowhere else to put it. Although in this case I would advise you to better master the airy cottage cheese casserole (I’ll write a recipe soon, I swear!).

I love pumpkin pancakes without any bells and whistles, just with fresh natural sour cream, my husband likes them too, and my child said that he could have seen them in his grave, with any sauce. Today I had a serious conversation with him about healthy and unhealthy foods (harmful, of course, we only have sweets for now).

He even seemed to get a little into it (as far as one can get into such topics at 5 years old). Because for lunch I even ate some oven-baked pumpkin with chicken, and for dinner I ate a good piece of cottage cheese casserole, which I experimented with today in the slow cooker. But the pumpkin with chicken turned out really tasty, this is not disgusting sugary mush. Awesome thing. I'll write too soon.

I hope you find my recipes useful.

Oh, and there is folk wisdom for today.

In late autumn, the beautiful pumpkin should come to our tables. Of course, now there is no need to make dishes out of it, as there once was. However, it is impossible to argue with the fact that it is a natural vitamin and mineral complex. We all consider it a real Russian vegetable, despite the fact that it arrived to us only in the 18th century, although it has been familiar to Europe since the 15th century. Columbus brought it back from his voyage, and it immediately gained popularity, which it enjoys to this day. Pumpkin pancakes are one of the easiest dishes to make. Easy to prepare and surprisingly tasty pancakes are loved by children and adults. No matter how much you fry them, they are always eaten to the last. Nothing surprising - a dietary vegetable, or more correctly, a berry, contains little fiber and organic acids. Its calorie content is only 23 kcal/100 grams, 90% of it consists of water. Another interesting fact is that it contains 4 times more carotene than carrots. And although pumpkin is very filling, it is quickly digested. Its pulp is soft or hard, the consistency depends on the degree of ripening, but in any case, pumpkin dishes are prepared quickly and easily.

Pumpkin pancakes - food preparation

Pumpkin is a very convenient vegetable: it does not require long-term processing, and it can be stored for a long time - under the right conditions, almost all winter. It is enough to clean it from the hard skin, and the “pumpkin component” is ready for use. Pumpkin pancakes can be prepared using all known baking methods: in a frying pan, in a slow cooker, or baked in the oven. The dough can be made with soda or yeast - it all depends on your current mood. For kneading, kefir or sour cream, an egg and a little flour are most often used.

Pumpkin pancakes - the best recipes

Recipe 1: Classic pumpkin pancakes

Appetizing pancakes with a golden brown crust and a bright orange center - who can resist this temptation, especially if served with amazingly sweet jam or vanilla sauce. Wherever it happens - at breakfast or as a snack at work, little “suns” will give a wonderful positive charge and lift your spirits.

Ingredients: pumpkin (400 grams), egg (2 pcs.), heaped flour (5 tablespoons), salt, vegetable oil, vanillin, nutmeg.

Cooking method

Peel the pumpkin and grate it. Add eggs, flour, salt, vanillin, and a pinch of nutmeg. Mix and place in a hot frying pan with vegetable oil. Fry on both sides, place on a napkin to absorb excess oil.

Ready! Serve with jam and hot tea.

Recipe 2: Baked pumpkin pancakes

If you don’t have time to fry pancakes in a frying pan, use the recipe for baked pancakes. The pancakes turn out unsweetened and low-fat; the only thing you need to remember when preparing them is to remember to turn them over to the other side.

Ingredients: grated pumpkin (1 liter), eggs (3 pcs.), sugar (1 tbsp), sour cream (15%, or yogurt, 2 tbsp), soda, flour (about 1.5 cups).

Cooking method

Cover a baking sheet with paper and grease it with a thin layer of oil. Grate the pumpkin and drain the juice. Add eggs, sour cream or yogurt, flour, sugar and soda, mix. The dough should be obtained in the form of thick sour cream. We spread it with a spoon at some distance from each other so that when the pancakes spread, they do not mix. Bake in the oven for 15 minutes, then turn over and leave for another 10 minutes at 180 degrees. Serve them warm or cold - this is a great addition to hot first courses.

Recipe 3 – pumpkin pancakes with cottage cheese

This option resembles a cross between cheesecakes and regular vegetable pancakes. There is practically no characteristic pumpkin flavor here; the pancakes melt in your mouth and have the most delicate structure.

Ingredients: pumpkin (300 grams), cottage cheese (100 grams), apple (1 piece), egg (1 piece), baking powder, sugar (1-2 tablespoons), raisins - 1 handful, salt, a little milk or kefir.

Cooking method

Grate the pumpkin, grind the cottage cheese with egg and sugar, combine all the ingredients. Add enough kefir and flour to obtain the consistency of thick sour cream. Place the pancakes in the pan with a spoon and fry them until golden brown. After turning over, cover with a lid and reduce the heat so that they are well baked. Pancakes go well with cranberry jam, honey or sour cream.

Recipe 4: Pumpkin and Apple Pancakes

These pancakes can be prepared all year round, they will always be tasty and healthy. The most delicate consistency with sour cream or kefir gives simply weightless pieces that dissolve in the mouth.

Ingredients: pumpkin (400 grams), eggs (2 pieces), apples (2 pieces), sugar (2 tablespoons), flour (half a glass), salt. Vegetable oil for frying, sour cream (100 grams).

Cooking method

Grate the peeled pumpkin and apples. Separately, beat eggs with sugar and mix with pumpkin and apples, add salt. Add flour and mix everything well. Determine the amount of flour during the kneading process; the consistency of the dough should be similar to thick sour cream. Fry the pancakes until golden brown over medium heat. The proportions of pumpkin and apples can be changed, you can also add more sugar - the taste may differ slightly, but the idea is the same. The results are wonderful pancakes - golden brown and delicious. Fold them in a mound and coat them with, for example, jam - you get a wonderful pumpkin pie. Serve with what you like best - jam, honey, sour cream.

— The pumpkin component of the pancakes will only benefit if it is first baked in the oven and mashed into a puree. The color and aroma become richer.

— Despite the beneficial properties of this common vegetable, people suffering from certain diseases should be warned. Pumpkin dishes are most difficult for those suffering from gastric and duodenal ulcers, diabetes mellitus and gastritis with low acidity.

And a little more about pumpkin

Pumpkin has always been considered the cheapest vegetable. It’s not for nothing that even Charles Perrault, in his fairy tale, made Cinderella a carriage from the most affordable vegetable - pumpkin. In 2010, a record was set for growing this vegetable - farmer Chris Stevens from Wisconsin grew a specimen weighing 821.2 kg. This record was officially confirmed by Guinness World Records. In his comments, Stevens said that good seeds and soil are enough for pumpkins to grow well. But that is not all. What gamblers can’t think of! In the USA, for example, competitions are held in throwing pumpkins from mechanical cannons. The requirements are quite simple - the fruit must not exceed 4 kg in weight. To date, the record result is 1351 m.

Lush, tender pumpkin pancakes will be a wonderful dish for breakfast, dinner or an excellent snack for the whole family. During the cooking process, it is permissible to use melons both fresh and stewed or baked. Below are 8 of the best pumpkin pancake recipes.

Pancakes made with milk yeast dough and pumpkin puree turn out rosy and unusually fluffy.

For cooking you need the following components:

• 0.3 kg and pumpkin pulp;
• egg;
• 0.55 l milk;
• 30 g packet of powdered yeast;
• Wheat flour;
• granulated sugar with salt.

How to make classic yeast pumpkin pancakes:

1. We make a dough from half a glass of milk, sweet sand and yeast, wait for the foam to appear on the surface.
2. Simmer the pumpkin cut into pieces under the lid, then grind in a blender or rub through a sieve.
3. Beat the egg with a little salt, combine with the dough and orange puree, add milk and mix.
4. Add flour to form a viscous dough and let it rest before frying for at least an hour.

Attention! Since the yeast pancakes will increase in size during cooking, they should be placed in a frying pan at some distance from each other.

Kefir recipe

You can cook pancakes with pumpkin using kefir without yeast.

To do this you will need to take the following components:

• 0.45 kg pumpkin;
• 0.5 l of kefir;
• egg;
• flour;
• sugar to taste;
• soda and salt.

How to cook pancakes with pumpkin on kefir:

1. Bake the pumpkin in the oven, then peel the slices and pass through a meat grinder.
2. Beat the egg with sugar, add a little salt, pour in kefir and add pumpkin pulp.
3. Add the required amount of flour, add baking soda and mix thoroughly.

On a note. Before frying, the pancake dough should rest for at least a quarter of an hour.

Cooking with apples

If there are little children in the house, they will definitely love pumpkin and apple pancakes.

For cooking you will need the following components:

• 0.45 g pumpkin pulp;
• 2 – 3 sweet and sour apples;
• 0.15 l of kefir;
• egg;
• premium flour;
• baking powder;
• granulated sugar with salt.

How to make pumpkin-apple pancakes:

1. Peel the pumpkin and apples and chop them on a medium grater.
2. Add the egg, pour in the kefir, add sugar, baking powder and salt, mix thoroughly.
3. Add enough flour so that the pancake dough is not liquid, since the pumpkin and apples will still release juice during the process. Then fry the portions in a hot frying pan.

These pancakes are served with sour cream, honey or jam.

With added cottage cheese

Curd pancakes with pumpkin and raisins are amazingly tender and airy.

To prepare this dessert you will need the following ingredients:

• 0.3 kg cottage cheese;
• 0.4 kg pumpkin pulp;
• 3 eggs;
• a little flour;
• a handful of raisins;
• sugar to taste;
• soda and salt.

Making cottage cheese pancakes with pumpkin:

1. Simmer the pumpkin pulp in a small amount of water and then puree using a blender or sieve.
2. Fill the raisins with water and let them swell.
3. Scroll the cottage cheese through a meat grinder, combine with eggs and pumpkin puree, add raisins, sugar, salt and soda, and then knead.
4. Pour the required amount of flour into the dough and fry the pancakes in a hot frying pan.

On a note. Instead of raisins, you can use chopped dried apricots or prunes.

Pumpkin pancakes with potatoes

Pancakes do not have to be served for dessert; you can also make them as a main course by adding potatoes and herbs.

To work you need to take the following products:

• pumpkin pulp;
• several potatoes;
• 1/2 cup kefir;
• a little flour;
• egg;
• garlic;
• paprika;
• any greens;
• salt.

How to cook pancakes with pumpkin, potatoes and herbs:

1. Grind raw potatoes and pumpkin pulp, season with paprika and salt, add crushed garlic.
2. Add egg, kefir, chopped herbs into the mixture and mix thoroughly.
3. Add flour to the pancakes, bring the mixture until smooth, and then fry the portions in hot oil.

A great addition to this dish would be sour cream or mayonnaise sauce.

Lenten pumpkin pancakes

For those who are forced to follow a diet or adhere to a religious fast, you can make pumpkin pancakes without eggs or dairy products.

To prepare the dish you will need the following ingredients:

• pumpkin pulp;
• cereals that do not require cooking;
• water;
• a little flour;
• salt and sugar.

How to cook lean pumpkin pancakes:

1. Boil water in a kettle and pour it over the cereal placed in a deep bowl.
2. Grind the pumpkin pulp, add salt and sprinkle with sugar.
3. Drain the excess liquid from the swollen flakes, add a little flour and fry the lean pancakes in a hot frying pan.

When serving, this dish can be sprinkled with powdered sugar or honey.

How to cook with cheese

Young and adult family members will definitely love the hearty pancakes with cheese and pumpkin.

To prepare the dish you will need the following products:

• 0.45 kg pumpkin pulp;
• 0.15 l milk;
• egg;
• a piece of hard cheese;
• flour;
• a little sugar;
• salt.

How to make cheese pancakes with pumpkin:

1. Grind the pumpkin pulp and hard cheese, mix and add a little sugar and salt.
2. Beat the egg with milk, and then pour this mixture into the pumpkin-cheese mixture.
3. Add the required amount of flour to the mixture, stir until smooth and fry in hot fat.

On a note. Such pancakes can be made not sweet, but spicy, by adding crushed garlic and hot seasonings.

Pumpkin pancakes

Pancakes are small thin pancakes popular among residents of the United States.

To make this dessert with pumpkin, you need the following products:

• 0.25 kg pumpkin pulp;
• 2 eggs;
• a glass of milk;
• a glass of flour;
• baking powder;
• sugar and salt.

Preparing pumpkin pancakes:

1. Cut the pumpkin into pieces and bake in the oven until soft, and when it cools down, put it in a blender bowl.
2. Prepare pumpkin puree in the appliance, adding a small amount of milk.
3. Beat eggs with sugar and salt, add pumpkin with milk and baking powder.
4. Add enough flour to the mixture so that the dough turns out a little thicker than for pancakes, but still not as viscous as the base for pancakes.

After this, all that remains is to fry the pancakes in hot oil, and then serve, sprinkled with powdered sugar or chocolate glaze.

Pumpkin is a fairly versatile fruit in cooking. It can be used in baked goods, in main dishes, in soups, sauces, snacks and even in the form of jam. Breakfasts with pumpkin are especially delicious, one of which is pumpkin pancakes.

Pumpkin pancakes with kefir

These pancakes are very quick to prepare, but very aromatic and tasty. A light and healthy dessert will be an excellent breakfast option.

To prepare you will need:

• Pumpkin – 450 g
• Kefir – 200 ml.
• Vanilla – 1 tsp.
• Eggs – 2 pcs.
• Flour – 250 g
• Sugar – 3 tbsp.
• Soda – ½ tsp.

1. Peel the pumpkin, cut into small cubes or grate.
2. Then boil the pumpkin until tender. It is best to take porridge varieties of pumpkin.
3. Place the pumpkin in a colander to drain off excess liquid.
4. Mix sugar with eggs, pour in kefir, add soda, sift the required amount of flour and add vanilla. The consistency should be close to thick sour cream.
5. Mix all ingredients thoroughly and add pumpkin pieces into the dough.
6. Fry the pancakes until golden brown. Serve with honey or cream.

Fluffy pumpkin pancakes

This breakfast will be hearty and very tasty. Pancakes come out tender, fluffy and aromatic, and are especially delicious with honey or berry sauce.
Prepare ingredients:

• Pumpkin – 300 g
• Milk – 200 ml.
• Butter – 50 g
• Eggs – 2 pcs.
• Flour – 300 g
• Sugar – 100 g
• Baking powder – 10 g
• Salt – ½ tsp.

1. Boil the pumpkin until tender, cool and puree.
2. Using a mixer, beat eggs with sugar, stir in pumpkin, milk and melted butter.
3. Mix flour with baking powder and sugar, add a pinch of salt, and carefully add to the liquid mixture. Knead the dough to a medium consistency, thicker than for pancakes.
4. Bake the pancakes on both sides; after cooking, grease each with a piece of butter.

Pancakes with pumpkin and apple slices

• Pumpkin – 300 g
• Fresh yeast – 50 g
• Apple – 1 pc.
• Egg – 1 pc.
• Water – 450 g
• Sugar – 40 g
• Flour – 750 g
• Salt – ½ tsp.

1. Peel and boil the pumpkin. Then you should drain the excess liquid and beat the pumpkin until pureed. Peel and cut the apple into cubes.
2. Next, we start preparing the dough: dissolve the yeast in warm water with sugar. Mix the sifted flour and egg, add water and yeast. Let the dough rise a little, then add pumpkin puree and apples.
3. Fry the pancakes in vegetable oil and serve.

Spiced Pumpkin Pancakes

These pancakes are suitable for lovers of spices and herbs. The spiciness of cinnamon, the aroma of nutmeg and cloves combined with delicate pumpkin will delight a true gourmet. Spiced pancakes should be generously poured with honey and sprinkled with powdered sugar - and they will melt in your mouth.
To prepare aromatic pancakes you will need:

• Pumpkin – 500 g
• Kefir 200 ml.
• Soda – 1 tsp.
• Flour – 250 g
• Sugar – 2 tbsp.
• Cinnamon – ½ tsp.
• Salt – ½ tsp.
• Nutmeg – ¼ tsp.
• Cloves – ¼ tsp.

1. Peel the pumpkin, chop into cubes and boil. Drain and puree the pumpkin.
2. Knead the dough: quench soda with kefir, sift flour into kefir, add sugar, salt and spices. Add pumpkin puree to the dough. Knead the dough until the consistency is medium thick.
3. Fry the pancakes and serve with sour cream, jam, berry sauce or honey.

Pumpkin pancakes with cottage cheese

This recipe for the most delicate curd pancakes will delight you with its taste and simplicity. Can be cooked both in a frying pan and in the oven. For these pancakes you will need:

• Pumpkin – 200 g
• Cottage cheese 150 g
• Egg – 1 pc.
• Sugar – 2 tbsp.
• Flour – 250 g
• Salt – ½ tsp.
• Soda – ½ tsp.

1. Peel the pumpkin, cook until tender and puree.
2. Mix the dough: mix flour with sugar, salt and egg. Then add soda to the dough, add cottage cheese and pumpkin puree.
3. Mix the dough until smooth and bake the pancakes over low heat.
4. Serve cottage cheese pancakes with sour cream.

Pancakes are always a quick and easy breakfast that is not difficult to prepare. The delicacy will be tasty, aromatic and easy to prepare even for a beginner. And pumpkin pancakes are also very healthy and show the use of this fruit in cooking from a new and sweet side.