Pumpkin Pancakes Quickly And Tasty: Recipes With Photos And Videos, Options With Cottage Cheese, Apple, Savory With Cheese, Chicken

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Autumn sun on a plate: cooking pumpkin pancakes

Autumn is pumpkin time. Large, orange, glossy, they catch our eye everywhere: on country beds, market stalls, store shelves. Hands themselves reach out to take the prettier fruit and cook something juicy and fragrant from it, for example, pancakes. And what exactly is stopping us?

Content

• 1 Pumpkin pancakes fast and tasty: 6 options to choose from

  • 1.1 Sweet with coconut flakes
  • 1.2 Juicy with apples
  • 1.3 Lush with curd
  • 1.4 Spicy with cheese and ginger
  • 1.5 Hearty with chicken
  • 1.6 Yeast Pumpkin Pancakes

Pumpkin pancakes are fast and tasty: 6 options to choose from

Golden round suns - pumpkin pancakes - will surely please you, your family members, and guests who look at the delicious smell. The main thing is to choose the "right" pumpkin, preferably nutmeg: its sugar pulp is the best fit for our purpose. You will not find nutmeg, it does not matter, choose just ripe, shiny, as if covered with a wax coating, fruits without spots and cracks. And start cooking.

Sweet with coconut flakes

There is nothing superfluous in this recipe - only pumpkin, flour, milk and spices for a unique aroma and richer taste.

You will need:

• 100 g pumpkin pulp;
• 200 g flour, better whole grain;
• 100 ml of milk;
• 1 tbsp. l. butter;
• 2 tbsp. l. Sahara;
• 1.5 tsp. baking powder;
• 2 tbsp. l. coconut flakes;
• vanillin and cinnamon to taste;
• salt;
• vegetable oil for frying.

Cooking.

1. Sift flour with baking powder, add sugar and a small pinch of salt, toss everything with coconut, vanilla and cinnamon.

   

   Combine flour with dry ingredients

2. Chop the pumpkin pulp. Some housewives do this with a blender, but most prefer not to change the good old fine grater, so do as you wish.

   

   The method of grinding the pumpkin does not affect the taste, but it can change the consistency of the pancakes.

3. While you grind the pumpkin, put the butter on the stove - during this time it will just have time to melt.

   

   Melt butter in the stove or microwave

4. Combine pumpkin with milk and spiced flour, stir and add melted butter to the dough.

   

   The dough should be liquid enough

5. Grease a well-calcined frying pan with a little olive oil and pour the dough over it with a tablespoon in different places.

   

   The pancakes will brown in 1-2 minutes

6. As soon as the surface of the pancake starts to become covered with round holes, turn it over to the other side and fry for another 1-2 minutes. Repeat the same operation over and over until the dough runs out.

   

   Pancakes are ready

7. Serve the pancakes with honey, jam, sour cream.

   

   Pancakes are especially tasty with sweet gravy

Juicy with apples

Pumpkin goes well with a variety of foods, but in pancakes it is most often paired with an apple. It turns out very fragrant and tasty.

You will need:

• 200 g pumpkin pulp;
• 1 medium apple;
• 400 g flour;
• 200 g of kefir;
• 1-2 eggs;
• 1 tbsp. l. Sahara;
• 0.5 tsp soda;
• vanillin or cinnamon;
• salt;
• vegetable oil.

Cooking.

1. Grate the pumpkin on a fine grater.

   

   The pulp of a ripe pumpkin can be grated without problems, it is quite soft

2. Peel the apple and grate it as well.

   

   The apple can be cut into small cubes or used again with a grater

3. Combine both ingredients, add salt, sugar, the selected spice, egg, fill everything with kefir and add soda. It is not necessary to extinguish it - the acidic environment of kefir will take care of this without your help.

   

   Kefir dough is softer

4. Sift flour into a bowl with the resulting mass and mix well.

   

   Sift flour beforehand

5. Place the portions of dough in a preheated and oiled frying pan in turn, fry them on both sides and transfer to a plate.

   

   The pancakes will become juicier with apples

Lush with curd

An amazing hybrid of pancake and cheesecake, this dish will especially appeal to lovers of cottage cheese and delicious culinary experiments.

You will need:

• 150 g pumpkin;
• 250 g of cottage cheese;
• 100 g flour;
• 1 egg;
• 1-2 tbsp. l. Sahara;
• salt;
• vegetable oil for frying.

Cooking.

1. Grind the pumpkin in any way convenient for you.

   

   In addition to a blender and a regular grater, some people choose a grater for Korean carrots.

2. Mash cottage cheese with an egg, a pinch of salt, sugar, sift flour on top. Mix everything thoroughly.

   

   The dough will be firm and dry.

3. Spoon a serving of thick, well-shaped dough and shape it into a cake.

   

   Place the pancakes, ready to roast, on a chopping board sprinkled with flour

4. Send the pancakes to a hot, oiled frying pan, fry on both sides until a delicious golden crust appears.

   

   Usually cakes with cottage cheese keep their shape well.

5. Serve with sour cream or sweet sauce.

   

   It doesn't matter whether cheese cakes or pancakes, the main thing is tasty

Spicy with cheese and ginger

Unsweetened pancakes? Why not? If you season them with garlic, add a pinch of hot ginger and a little of your favorite cheese, the result will be excellent.

You will need:

• 500 g pumpkin pulp;
• 200 g flour;
• 200 g of hard cheese;
• 1 egg;
• 3-5 cloves of garlic;
• ginger to taste;
• dill, parsley, cilantro, or other greens you love;
• black pepper;
• salt;
• frying oil.

Cooking.

1. Grate the pumpkin on a fine grater.

   

   Try to choose the smallest side of the grater

2. Grate the cheese.

   

   The main thing is that the cheese is one of the hard varieties, the brand is not important

3. Chop the greens.

   

   Greens can be any, choose what you like best

4. Pass the garlic through a press.

   

   Tasty aromas fill the entire kitchen during frying

5. Chop the ginger at random.

   

   Do not overdo it, you need no more than 1-2 pinches of ginger

6. Combine all prepared ingredients, add egg, sift flour, salt, pepper and stir. Leave the dough on the table under a towel for 45-60 minutes so that the pumpkin gives juice and the mass acquires a thinner consistency.

   

   Do not be embarrassed if the dough seems dry at first.

7. Fry the pancakes on both sides in a hot and oiled skillet.

   

   Serve the pancakes with sour cream mixed with minced garlic and herbs

Hearty with chicken

If pancakes with apple or cheese are more suitable for breakfast, then with chicken meat they instantly turn into a hearty dish worthy of a dinner table.

You will need:

• 150 g pumpkin pulp;
• 400 g chicken fillet;
• 2 eggs;
• 2 tbsp. l. flour;
• 3 tbsp. l. sour cream;
• 1 onion;
• 2-3 cloves of garlic;
• black pepper;
• salt;
• vegetable oil for frying.

Cooking.

1. Chop the pumpkin with the finest grater.

   

   Pumpkin always comes first

2. Cut the chicken fillet into small cubes.

   

   The smaller the pieces, the better the result.

3. Peel the onion and chop finely.

   

   A little spice will be just right

4. Pass the garlic through a press or finely chop.

   

   The pancakes will get an even more seductive scent

5. Put everything in a bowl, add sour cream, flour, egg, salt and pepper. Mix well.

   

   Mix the dough well

6. Let the dough stand for 15–20 minutes and begin to fry the pancakes in a heated skillet drizzled with oil. Each pancake should spend 3-5 minutes on each side.

   

   Eat the pancakes warm because they are tastier.

There are many options for making pumpkin pancakes with fillers. For example, I used to turn rice porridge with pumpkin left over from dinner into pancakes. A couple of tablespoons of oatmeal, ground into flour, egg white, whipped for greater tenderness, yolk, which simply had nowhere to put, but it’s a pity to throw it away, 10 minutes at the stove, and bright yellow ruddy cakes are ready. The first 2-3 pancakes I - firstly, due to the lack of flour in the kitchen cupboard, and secondly, for the sake of interest - baked "as is", adding only an egg for the fortress, turned out to be delightfully tender, but it was difficult to turn them over: the rice porridge crumbled into tatters at the slightest touch. But with the ground oatmeal, things quickly went smoothly.

Yeast pancakes with pumpkin

Pumpkin dishes are very simple to prepare. This fruit is generally difficult to spoil even for a novice cook, and when it comes to such a relatively simple dish like pancakes, failure is almost impossible. So do not miss the moment and please your loved ones - and first of all your beloved yourself - with a real autumn delicacy. Elegant and rosy pancakes with pumpkin will become a real decoration of your table and will not disappoint anyone with their taste.