1. Before starting cooking, remove all food from the refrigerator so that they warm up to room temperature. From warm ingredients the dough will mix better. So, beat eggs into a bowl, pour kefir and vegetable oil.

2. Stir the liquid with a whisk until smooth.

3. Sprinkle flour. By the way, it can be completely or partially replaced with rye, corn, buckwheat, oatmeal.

4. Knead the dough so that the flour is completely dissolved and there are no lumps. Then pour in drinking water and stir it in. The consistency of the dough should be like liquid sour cream. Although here you have the right to choose the texture of the dough yourself. Want to thin pancakes- make the dough liquid, dense - thicker.

5. Peel the pumpkin from a thick peel, rinse and grate. I advise you to use smaller cloves so that it has time to cook quickly. Since large pieces may not have time to fry and become soft.

6. Add pumpkin pulp to the dough. If you are afraid to cook the whole batch of pumpkin pancakes at once, you can fry the regular pancakes first, and then add the vegetable and continue to bake pumpkin pancakes.

7. Knead the dough so that the pumpkin pieces are evenly distributed.

8. Place the pan on the stove and heat. To prevent the first pancake from coming out lumpy, grease the surface with a thin layer of vegetable oil. This should be done just before baking the first pancake. Next, scoop up the dough with a ladle and pour it into the pan. It will be slowly distributed in a circle, so if holes remain, you can “pat up” them a little.

9. Fry the pancakes on both sides until golden brown over medium heat. Turn them over with a wide spatula, as their texture will be more delicate and they can be torn. Serve with any food: orange or pumpkin jam, honey or a scoop of ice cream, cream or condensed milk, sour cream or a cup of coffee.

See also the video recipe on how to cook pumpkin pancakes.

Pumpkin pancakes are homemade dish which children love very much. Yes, and adults are not averse to eating them. This delicacy can be with sweet or savory filling, different shapes and sizes.

Yeast-free pancakes

In order to cook pumpkin pancakes, you will need the following ingredients:

• 300 grams of pumpkin pulp;
• 3 eggs;
• 30 grams of sugar;
• 250 milliliters of milk;
• 150 grams of flour;
• 60 milliliters of vegetable oil (about 4 tablespoons);
• A pinch of soda;
• Vinegar;
• Vanillin;
• Salt.

Cooking process:

1. The pumpkin is peeled, grated, placed in a saucepan and sent to the fire. Milk is added to it (2 tablespoons). Cooking time for pumpkin is a few minutes.
2. When the pumpkin is ready, it is removed from the saucepan, cooled a little and rubbed through a sieve. Eggs beaten with sugar are added to the resulting puree.
3. The resulting mass is combined with flour, vegetable oil(no more than 1 tablespoon) and vanilla. Everything is thoroughly mixed.
4. IN ready dough soda quenched with vinegar, salt is added. The dough for pancakes should resemble liquid sour cream.
5. Pancakes are fried in a well-heated pan on both sides.

This is perhaps the easiest recipe for making delicious pancakes. It is better to serve them warm, garnished with berries or fruits, supplemented with sour cream.

Yeast pancakes

On culinary sites you can find photos fluffy pancakes which look very appetizing. They are very easy to prepare. And if you make them based on pumpkin, then pancakes will also be useful.

So, to make yeast pancakes you will need:

• 250 grams of pumpkin;
• 120 grams of sugar;
• 1 egg;
• 10 grams of dry yeast;
• 300 - 350 grams of flour;
• Half a packet of vanilla sugar;
• 40 grams of sugar;
• Salt.

Despite the fact that yeast is used in the recipe, pancakes are prepared very simply:

1. First you need to clean and chop the pumpkin. Boil it until cooked, let go of excess water and chop main ingredient to a puree. You can do this with a blender. If it was not at hand, you can rub the pumpkin through a strainer.
2. for the dough it is prepared as follows: the milk is heated, dry yeast is dissolved in it, a little salt, sugar, 100 grams of flour are added. All ingredients are thoroughly mixed. The container with the dough is covered with a towel and set aside for 30 minutes.
3. The protein is separated from the yolk and beaten with a pinch of salt until it turns into a dense foam. The yolk is ground with regular and vanilla sugar.
4. When the dough is ready, pumpkin puree, the remaining flour, the yolk grated with sugar are added to it. The mixture is thoroughly mixed and whipped protein is slowly introduced into it.
5. In order for the dough to fit well, you need to set it aside for another 30 minutes, after which you can grease the heated pan with vegetable oil and start cooking pancakes.

savory pancakes

Most recipes suggest cooking simple pancakes pumpkin, which are more of a dessert. But you can make something delicious out of it. salty dish with spicy notes.

And this will require following products:

• 500 grams of pumpkin;
• 2 eggs;
• 10 grams of turmeric;
• 1 onion;
• 100 milliliters of vegetable oil;
• 100 milliliters of milk;
• A pinch of salt;
• 120 grams of flour;
• 100 grams of hard cheese;
• Bacon.

Savory pancakes are prepared as follows:

1. Peeled, sliced ​​pumpkin must be boiled or baked. Then beat it in a blender until homogeneous mass.
2. Milk with eggs, as well as turmeric, salt and flour are added to pumpkin puree. Everything is thoroughly mixed. The dough should have a thick consistency.
3. It is also necessary to add an onion to the dough, for grinding which a blender is suitable, as well as grated cheese. For this dish, it is recommended to take hard cheeses.
4. Fritters are fried in vegetable oil.

Savory pancakes are served warm. They can be supplemented with fried chopped bacon or herbs.

Turmeric is not the main ingredient, so the taste of the dish will not suffer if it is not present. This spice is used in order for the pancakes to acquire a rich color.

Pumpkin potato pancakes

To prepare pumpkin fritters with potatoes, you will need the following products:

• 250 grams of pumpkin;
• 250 grams of potatoes;
• 2 eggs;
• 2 onions;
• 50 grams of flour;
• Salt pepper.

In order to cook vegetable pancakes, the main ingredient of which is pumpkin, you must:

1. Rinse and peel pumpkin and potatoes. Grate vegetables on a fine grater. In order for the dough not to be watery, chopped vegetables are transferred to a colander and set aside for 5 minutes until excess water is gone.
2. Vegetable mix it is transferred to a container, eggs are driven into it, flour, finely chopped onions are added. The dough is brought to taste - salted, peppered, mixed well.
3. Pumpkin-potato pancakes are fried in vegetable oil.

Served hot vegetable pancakes with sour cream and herbs.

In order to make the dish more satisfying, you can add chopped meat to the meat.

Quick pumpkin pancakes

Ingredients:

• 0.3 kilograms of fresh pumpkin pulp
• 3 fresh chicken eggs
• one and a half tablespoons of granulated sugar
• faceted glass of milk
• faceted glass wheat flour
• 60 grams of vegetable oil
• a pinch of baking soda
• vinegar for extinguishing
• vanilla on the tip of a knife
• a little salt to taste

Recipe:

1. The pumpkin pulp is crushed with a fine grater and laid out in a saucepan, two tablespoons of milk are added there and put on fire. Simmered for 7 minutes.
2. The finished pumpkin is removed from the fire, cools a little and is ground into porridge.
3. Eggs are beaten with sugar and mixed with pumpkin.
4. Sifted flour, a tablespoon of vegetable oil, vanillin and milk are added to the mass. Everything is mixed until smooth.
5. Baked soda and salt are added to the dough.
6. Pancakes are baked on both sides. To do this, use a small frying pan with the addition of vegetable oil.

Delicate pumpkin fritters with semolina

Wonderful pancakes with pumpkin and semolina are sure to please children if served with jam or natural honey for breakfast.

Ingredients:

• one and a half kilograms of pumpkin pulp
• glass of fresh milk
• couple of fresh chicken eggs
• thick semolina, boiled from one glass of cereals
• a pinch of salt
• 50 grams of sugar sand
• butter for frying

Recipe:

1. Fresh pumpkin is crushed with a fine grater, poured with milk and stewed over medium heat, no more than 20 minutes.
2. Proteins are whipped into a strong foam. The yolks are also whipped, but with granulated sugar.
3. The finished pumpkin is cooled to a warm state, then the yolks whipped with sugar, salt, semolina are introduced into it. Everything is thoroughly mixed.
4. The foam from the yolks is gently folded into the finished dough.
5. Pancakes are fried until cooked on both sides, in butter.

Warm ready-made pancakes or pancakes with jam, honey or sour cream are served. From stuffed pancakes curd filling and decorated with berries, no little gourmet will be able to refuse.

Spicy pumpkin pancakes

In order to cook delicious pancakes and feed them to the whole family, you will need the following products:

• 70 grams ready pumpkin puree;
• 120 milliliters of low-fat cream;
• 1 egg;
• 10 grams of butter;
• 250 grams of flour;
• 5 grams of baking powder;
• 5 grams of soda;
• 5 grams of cinnamon;
• A pinch of nutmeg, ground cloves, ginger and salt;
• 30 grams of brown sugar;
• Vegetable oil.

The process of making spicy pumpkin pancakes consists of the following steps:

1. In a prepared dough container, flour is mixed with baking powder, sugar, soda, salt, cinnamon, ginger, nutmeg and cloves.
2. In another container, using a mixer, you need to combine skimmed cream with pumpkin puree, eggs and butter(butter should be soft).
3. After the liquid ingredients have been mixed with a blender, they are carefully introduced into the dry food container. The resulting mixture must be well mixed in order to prevent the formation of lumps.
4. The pan is heated, lubricated with vegetable oil and the dough is laid out on it with a tablespoon. Pancakes are enough to fry for 3 minutes on both sides over medium heat.

Delicious pumpkin pancakes (video)

Pumpkin pancakes are delicious and healthy food. A variety of existing recipes allows you to quickly prepare this dish in different variations, among which every pancake lover will find what he likes the most. Large and small, high and low pumpkin pancakes are a great occasion to gather your family and friends at one table.

Pumpkin pancakes with cheese and bacon

You can cook the most from pumpkin different dishes: from salads and appetizers to desserts. This recipe is great for an afternoon snack: pumpkin fritters are bright, tasty, and fried bacon adds spice.

Ingredients

pumpkin 500 g
eggs 2 pcs.
ground turmeric 2 tsp
onion 1 pc.
vegetable oil 100 g
milk 100 ml
pinch of salt
flour 120 g
hard cheese 100 g
bacon to taste

Peel the pumpkin from the skin and fibers with seeds, cut the flesh not too much large pieces. Pumpkin can be boiled, steamed, baked in the oven, or even microwave oven. The task is to make the pumpkin soft.

Puree the prepared pulp with a blender, then add milk, eggs, salt and turmeric. This spice not only emphasizes the bright color of the fritters, but also improves the taste and aroma. Mix everything.

Sift flour into the dough. The amount of flour may vary depending on the characteristics of the pumpkin, the size of the eggs, and the moisture content of the flour itself. The dough should be quite thick.

Grind a small onion in a blender, add to the dough. Cheese durum varieties(Parmesan, Gruyère, Grana Padano, Pecorino Romano) grate on a coarse grater, add to the dough and mix well.

Fry the pancakes in a moderately heated frying pan in a small amount of vegetable oil. Serve hot with toasted and finely chopped bacon. It can also be served with sour cream, thick yogurt or other sauces.

Break an egg into a container of a suitable size, add sugar - sand, vanilla sugar and salt.

Using a pastry whisk, beat the egg with sugar and salt until smooth.

Add pumpkin puree to the egg mass and mix with a pastry whisk.

Sift the required amount of flour, pre-mixed with baking powder, into the pumpkin-egg mass, mix with a pastry whisk. It turns out a rather thick dough of yellow color.

Dilute pumpkin dough with milk, which is preferably preheated to warm, to a consistency pancake dough pouring milk in portions and whisking with a pastry whisk.

Let the cooked pancake dough stand for about 30 minutes.

The dough must be allowed to stand for the swelling of gluten proteins, which positively affects the quality of the dough and the final result.

After preheating the pan on the fire, grease it with vegetable oil using a pastry brush and pour a portion of pancake dough (about 2-2.5 tablespoons with a pan diameter of 18 centimeters) into the center and, tilting the pan in different directions, spread the dough over its entire area . Fry the pancake until color (roastiness) appears along the edge of the pancake.

Using a pastry spatula, insert it under the pancake, in the very center, turn it over to the other side. Fry until browned on this side. Fry the rest of the products in the same way.

Remember that the pancake on the other side cooks twice as fast.

Stack the pancakes on a plate, brushing each with a pastry brush with butter.

Serve pumpkin pancakes at the table. Bon Appetit!

Pumpkin pancakes are thin, very tender and soft due to the addition of kefir, and also very fragrant due to cinnamon and nutmeg. I am sure that even children will eat them with great pleasure, especially if pumpkin pancakes are served with jam or honey. Alternatively, you can add some filling, for example, stuff pancakes with sweet curd mass with raisins. I liked them just like that, sprinkled with powdered sugar.

Total cooking time: 40 minutes
Cooking time: 10 minutes
Output: 10 pieces

Ingredients

• pumpkin pulp - 300 g
• wheat flour - 1 tbsp.
• soda - 0.5 tsp
• milk - 0.5 tbsp.
• kefir - 0.5 tbsp.
• large egg - 1 pc.
• refined vegetable oil - 1.5 tbsp. l.
• sugar - 1 tbsp. l.
• salt - 1 chip.
• cinnamon - 2 chips.
• nutmeg- 1 chip.

Cooking

Large photos Small photos

I cleaned the pumpkin and cut it into cubes of about 1 cm. I filled the pulp with water so that it completely covered it. Boil until soft - 20-40 minutes, depending on the variety of pumpkin. If you wish, you can not boil, but bake the pumpkin or cook it in a slow cooker, in the microwave or in any other way convenient for you.



I drained all the liquid and smashed the boiled pumpkin until smooth with an immersion blender. I got 250 ml of pumpkin puree.



While the puree was cooling down, I made the pancake batter. To do this, I combined the egg, sugar and salt. Whipped it all up with a whisk.



I poured warmed milk (temperature about 40 degrees) and kefir into the egg mass. I also added cooled pumpkin puree, cinnamon and nutmeg. Everything was well mixed with a whisk.



Gradually introduced the sifted flour and soda. At the very end, I added refined vegetable oil. The result was not too liquid, but not thick dough, which slowly dripped from the sides of the bowl when mixed.



I warmed up the pancake pan well, greased it with vegetable oil and poured a portion of the dough with the help of a ladle. Distributed it, turning the pan in circular motions in the air, baked until golden brown. As you can see from the photo, my dough spread well in the pan. You, when you cook according to this recipe for the first time, be guided by the first pancake. Perhaps the consistency of the dough will need to be corrected, because everyone has different flour, fat content of kefir, density of pumpkin puree, etc. So: if the dough suddenly sticks to the pan or breaks, add 1 more egg to it; if too thick - pour in a little milk; if too thin, add flour.



I baked pumpkin pancakes on both sides until lightly browned over medium heat. Flipped in the air. If you don’t know how, then use a spatula, as the pancakes are very tender.

Here are such ruddy pancakes turned out. They keep their shape well, are very soft and fragrant, especially when warm. Happy tea!