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.
- Peel the pumpkin, cut into small cubes or grate.
- Then boil the pumpkin until tender. It is best to take porridge varieties of pumpkin.
- Place the pumpkin in a colander to drain excess liquid.
- 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.
- Mix all ingredients thoroughly and add pumpkin pieces into the dough.
- 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.
- Boil the pumpkin until tender, cool and puree.
- Using a mixer, beat eggs with sugar, stir in pumpkin, milk and melted butter.
- 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.
- 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.
- 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.
- 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.
- 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 flavorful 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.
- Peel the pumpkin, chop into cubes and boil. Drain and puree the pumpkin.
- 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.
- 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.
- Peel the pumpkin, cook until tender and puree.
- Mix the dough: mix flour with sugar, salt and egg. Then add soda to the dough, add cottage cheese and pumpkin puree.
- Mix the dough until smooth and bake the pancakes over low heat.
- 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.
You don't know how to diversify your breakfast? What to feed your child for an afternoon snack? What to serve for dessert for dinner? Pumpkin pancakes are delicious and aromatic and your family will definitely like them. Moreover, pumpkin is incredibly healthy.
For pancakes, it is best to use nutmeg pumpkin, with its fragrant, sweet pulp. Thin-skinned pumpkins are best peeled before cooking. Fruits with thicker skins are best baked in the oven before use. And after that it’s easier to clean. Spices such as nutmeg, cinnamon, vanilla, and cardamom are best combined with aromatic pumpkin. Pumpkin pancakes with the addition of these seasonings will be even tastier.
Making pumpkin pancakes - quick and tasty
Cooking time- 35 - 40 minutes
Exit- 4 servings
Calorie content of the dish- 162 kcal
Ingredients:
- Pumpkin - 0.5 kg
- Flour - 5 - 6 tbsp.
- Egg - 1 pc.
- Honey - 1 tbsp.
- Vanillin
Cooking pancakes step by step:
The consistency of the pumpkin is quite dense, so it is advisable to simmer it in water or milk first. Grate the pumpkin using a large-hole grater, add 15 ml of water and microwave for 3 minutes. This is the fastest way. You can also simmer the pumpkin on the stove over medium heat, or bake it in the oven.
Cool the pumpkin and add honey for sweetness. One spoon is enough, as the pumpkin itself has a sweetish taste.
Beat a raw egg into the pumpkin mixture, add a little salt, just enough on the tip of a knife, and mix the ingredients thoroughly.
For viscosity, so that the pancakes do not fall apart in the frying pan, add flour. Usually 150 -180 grams is enough. The pumpkin dough should be thick enough so as not to spread during heat treatment.
Place the frying pan over medium heat and add a little vegetable oil for frying. Heat well until a slight crackle appears. Only after this, put the dough in the pan in the form of small pancakes. Fry on both sides until light golden brown.
Place the finished, browned pancakes on a napkin to remove excess fat.
Pumpkin pancakes, the recipe for which is presented above, are usually served hot with berry syrup, jam, sour cream or whipped cream.
Pumpkin pancakes with kefir
Pumpkin pancakes made with kefir are successfully complemented with orange zest. Even those who don’t really like pumpkin taste and smell will like this dish.
Ingredients:
- Pumpkin - 0.4 kg
- Flour - 0.75 tbsp.
- Egg - 2 pcs.
- Kefir - 0.5 tbsp.
- Sugar - 2 tbsp.
- Vanillin
- Zest of one orange
- Sunflower oil
How to cook:
Place the pumpkin, crushed using a fine grater, in the microwave for 3-4 minutes until the pumpkin becomes soft. Beat eggs with kefir, sugar, vanilla with a mixer. Add flour, salt to taste, orange zest and mix well. Combine the dough with the prepared pumpkin. Pour two tablespoons of sunflower oil into a well-heated frying pan and lay out the dough in the form of pancakes. Fry on both sides until done. Serve pancakes with sour cream, honey, jam.
Pumpkin and apple pancakes
Pancakes made from ripe pumpkin and fragrant apples contain an inexhaustible storehouse of vitamins. A real autumn delicacy!
Ingredients:
- Pumpkin - 0.3 kg
- Apple (small) - 1 pc.
- Flour - 4 tbsp.
- Egg - 1 pc.
- Cinnamon - 0.5 tsp.
- Vegetable oil
How to cook:
For delicious pancakes, cut the pumpkin into medium pieces and bake in the oven until soft. Grate the peeled apple using a fine-hole grater. Grind the prepared pumpkin into puree using a blender. Add salt, flour, egg to the mixture. Add grated apple and cinnamon here. Mix all ingredients well until smooth. Fry the pancakes until golden brown.
Pumpkin pancakes with cottage cheese
Lush, very healthy pumpkin-curd pancakes will definitely appeal to lovers of cheesecakes, casseroles and other curd delicacies.
Ingredients:
- Pumpkin - 0.3 kg
- Sugar - 2 tbsp.
- Cottage cheese - 0.25 kg
- Flour - 5 tbsp.
- Starch - 2 tbsp.
- Egg - 1 pc.
- Baking powder - 0.5 tsp.
- Milk - 2 -3 tbsp.
How to cook:
Grate the pumpkin on a fine grater or chop using a blender. Add cottage cheese, sugar, egg, baking powder, flour. Mix the mixture thoroughly. Add milk until the consistency of the dough is like thick sour cream. Fry the pancakes over low heat until golden brown.
Dietary pumpkin pancakes
Pancakes are not fried in a frying pan, but baked in a hot oven. Due to this, they turn out to be completely low-fat and dietary. In addition, the recipe does not contain dairy products or eggs, so it will definitely appeal to fasting people and vegetarians. This is also a great dish for young children who are just starting to get acquainted with adult food.
Ingredients:
- Pumpkin - 0.5 kg
- Flour - 6 tbsp.
- Honey - 2 tbsp.
- Cinnamon
- Vegetable oil
How to cook:
To prepare lean pumpkin pancakes, grate it on a fine grater. Add flour, salt. Knead into a homogeneous dough. Form small pancakes, place them on a baking sheet pre-greased with oil (vegetable oil). Bake until done in a preheated oven at 170 degrees. When serving, sprinkle the pancakes with cinnamon and drizzle with honey.
Pumpkin and carrot pancakes
Eating pumpkin and carrot pancakes for breakfast every day will help preserve your eyesight and add shine to your hair. After all, these sunny vegetables contain a huge amount of vitamin A, which is so beneficial for our body.
Ingredients:
- Pumpkin - 200 g
- Carrots - 150 g
- Egg - 1 pc.
- Sugar - 2 tsp.
- Flour - 4 tbsp.
- Nutmeg
- Vegetable oil
How to cook:
Making pumpkin and carrot pancakes is a quick and easy process. To begin with, vegetables should be peeled. Then grind the pumpkin and carrots in a blender. Add three tablespoons of water and cook until soft. Add egg, flour, sugar and cardamom to the cooled mixture. The consistency of the dough should be like kefir pancakes. Place a tablespoon of the mixture onto a frying pan heated with vegetable oil. Fry on both sides until golden, appetizing crust.
Pumpkin pancakes with semolina (without flour)
Adding semolina makes pumpkin pancakes more tender and soft. Before heat treatment, it is recommended to let the dough sit a little so that the semolina swells.
Ingredients
- Pumpkin - 0.4 kg
- Semolina - 4 tbsp.
- Eggs - 2 pcs.
- Sugar - 2.5 tbsp.
- Starch - 2 tbsp.
- Soda - 0.3 tsp.
- Vanilla
How to cook:
Grind the pumpkin in a way convenient for you. Use a grater, meat grinder or blender. Add eggs beaten with sugar and vanilla. In a separate container, mix semolina with starch and soda, and combine them with the pumpkin-egg mixture. Cover the dough with a napkin and leave it for 15-20 minutes so that the semolina swells. Fry the pancakes over low heat until light golden brown on one side. Then turn them over to the other side with a wooden spatula, cover with a lid and fry until cooked.
Eggless pumpkin pancakes
Another option for making vegetarian pancakes. Spices add special piquancy to the dish.
Ingredients:
- Pumpkin - 0.5 kg
- Flour (wheat or chickpeas) - 1 cup
- Salt - 1 tsp.
- Spices (asafetida, curry)
- Sunflower oil
How to do:
Mix the finely grated pumpkin with salt, mix vigorously and leave for 10 minutes to release the juice. Add flour and spices. Fry pumpkin pancakes in sunflower oil for 5-6 minutes on each side.
Pumpkin pancakes with cheese
Pancakes are delicious and nutritious. It’s good to serve them with a sauce made from sour cream and garlic.
Ingredients
- Pumpkin - 0.6 kg
- Hard cheese - 0.2 kg
- Flour - 1 tbsp.
- Egg - 2 pcs.
- Garlic - 3 cloves
- Greenery
- Vegetable oil
How to cook:
Grate the pumpkin cheese and pulp. Mix them with herbs, eggs, flour. Pass the garlic cloves through a press and place in the dough. Add some salt. Leave the pancake mixture for 30 - 40 minutes. During this time, the pumpkin will release juice and the dough will become more liquid. Pour a couple of tablespoons of vegetable oil into a frying pan and heat well over moderate heat. Fry pumpkin pancakes with cheese on both sides.
Pumpkin and zucchini fritters
Pumpkin-zucchini pancakes are light, tender and very tasty.
Ingredients:
- Pumpkin - 0.3 kg
- Zucchini - 0.3 kg
- Flour - 0.5 tbsp.
- Egg - 1 pc.
- Ground black pepper
- Greenery
- Oil for frying
How to cook:
Grind the peeled pumpkin and zucchini using a grater. Add egg and flour. Salt and pepper. Finely chop the greens and put them in the dough. Fry the pancakes in vegetable oil until cooked.
Almost everyone knows about the benefits of pumpkin, but not everyone loves and knows how to cook it. It is rich in vitamins and minerals, plant fiber and healthy pectin. People leading a healthy lifestyle prefer it for its low calorie content (only 22 kcal per 100 grams) and pleasant taste. The product can be consumed raw, stewed, fried, baked.
Useful properties of pumpkin:
- Improved digestion. It has a positive effect on the digestive system, improves the absorption of “heavy” foods, is quickly processed by the body due to the high content of healthy fiber, and is perfect for anyone trying to lose weight.
- Antioxidant properties. Pulp or juice perfectly removes toxins, waste and excess cholesterol from the body thanks to the pectin fibers they contain.
- Normalization of blood pressure. It is especially useful for hypertensive patients, since with regular consumption it can reduce and normalize blood pressure.
- Diuretic and anti-inflammatory effect.
Since pumpkin is 90% water and contains potassium, it perfectly dissolves sand and stones in the kidneys and bladder, although in this case it is better to eat it raw.
- Benefits for immunity. Due to the large amount of vitamins it contains, pumpkin is a valuable assistant in maintaining immunity. In addition, its long shelf life allows it to be consumed fresh all winter and spring.
Unfortunately, not all adults and children love such a healthy product, so it is important to cook it correctly and tasty. One option is pumpkin pancakes - a quick and easy breakfast or snack for the whole family.
Sweet pumpkin pancakes
Quite a simple option. The dish is served with sweet toppings - jam, honey, sour cream sauce.
Ingredients:
Preparation:
- Grind the washed, peeled pumpkin on a medium grater.
- Mix all ingredients together.
- Heat oil in a frying pan.
- Using a spoon, carefully form into flat cakes.
- Fry them on both sides over low heat.
Pancakes with apple and raisins
The combination of pumpkin, apples and raisins is associated with autumn. Serve pancakes with cinnamon, honey and hot aromatic tea - and your evening will be filled with comfort and warmth.
Ingredients:
Preparation:
American pumpkin pancakes
In the USA, pancakes are often prepared according to a special recipe; they turn out tall and voluminous. They are cooked in a dry frying pan and eaten with fruits, berries and sweet syrups such as maple and chocolate.
Ingredients:
Preparation:
- Boil washed, peeled, chopped pumpkin and chop with a fork or other means.
- Melt the butter.
- Beat the egg component with sugar, mix with pumpkin and butter and beat again.
- Add milk.
- Mix flour and baking powder into the dough and set aside for half an hour.
- Heat a dry frying pan without using oil.
- Bake large pancakes on both sides.
Pumpkin pancakes with kefir dough
Many housewives prepare pancakes using fermented milk products. If you add pumpkin, the pancakes will become softer, tastier and much healthier, and will also acquire a pleasant sunny color!
Ingredients:
- 0.5 kg pumpkin;
- a pair of eggs;
- 125 g kefir;
- a glass of flour;
- a little salt;
- vegetable oil - 3-4 tablespoons;
- baking powder - 1 tsp.
Preparation:
- Grate the washed, peeled and seeded pumpkin with medium straws.
- Add all other components.
- Mix the mixture thoroughly and set aside for the kefir and baking powder to react for 15 minutes.
- It’s good to heat a frying pan with oil, place the dough on it and carefully form the pancakes using a spoon.
- Fry on both sides for a few minutes.
Pumpkin pancakes - video
Pancakes with added cottage cheese
These pancakes are very similar in taste to cheesecakes; the pumpkin flavor is almost not felt, but it adds an interesting sweetness and tenderness. Best served with sweet sauces, jam or sour cream.
Ingredients:
Preparation:
- Cut the washed, peeled pumpkin into pieces, bake in the oven, and cool.
- Grind the cottage cheese - just mash it with a fork.
- Combine cottage cheese with the first mass, egg, sugar, flour, salt.
- Mix everything well.
- Place a tablespoon of dough onto a heated frying pan.
- Fry over medium heat on both sides until nicely colored.
Pumpkin pancakes with potatoes
Pancakes can be a light and interesting dinner option. They can be served with sour cream or cream sauce.
Ingredients:
Preparation:
- Boil the washed vegetables or bake in the oven until soft.
- Garlic, passed through a press, pumpkin and potatoes, ground through a sieve, combine and mix with the rest of the ingredients.
- Bake pancakes in a frying pan with heated oil.
Pumpkin pancakes with chicken fillet and herbs
Another recipe for pancakes that can replace a healthy dinner. It will appeal to those who watch their figure.
Ingredients:
Preparation:
Pancakes with pumpkin and feta cheese
These pancakes are combined with a light vegetable salad.
Ingredients:
Preparation:
- After washing, peeling and grating the pumpkin on a coarse grater, combine it with finely chopped onions (you can use green ones).
- Mix all the ingredients and let them sit for 15 minutes.
- Heat the oil, spoon out the dough with a tablespoon.
- Fry for a couple of minutes on each side.
Spicy pancakes with cheese, pumpkin and ginger
These original pumpkin pancakes are not at all difficult to prepare, and they perfectly diversify your vitamin menu.
Ingredients:
Preparation:
Pumpkin pancakes with millet
An unusual, but very tasty and bright combination with millet will appeal to all connoisseurs of healthy cuisine, because it is a rich source of vitamins and minerals.
Ingredients:
Preparation:
- Wash the pumpkin, remove seeds and skin, grate on a coarse grater.
- Mix with the remaining ingredients and leave for half an hour.
- Heat the oil in a frying pan, spoon out the dough by the tablespoon.
- Fry the resulting pancakes on both sides until cooked.
Yeast pancakes with pumpkin and lemon
Pancakes according to this recipe turn out fluffy, airy and tender, and the lemon flavor gives them a special zest.
Ingredients:
Preparation:
- If you pre-bake the pumpkin, the pancakes will turn out more fragrant and brighter.
- To get a less calorie dish, you can bake pancakes in the oven, not use flour or replace it with semolina.
- If the pancake dough turns out to be too liquid, then add semolina instead of flour; if it is liquid, then add an egg or kefir.
- Don't forget to salt the dough: salt enhances the sweet taste, paradoxically.
- If the grated pumpkin is very liquid, it is better to squeeze out the excess juice.
- For sweet pancakes, it is better to choose more flavorful varieties, such as nutmeg.
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 get 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 perfectly 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 tasty. 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.
Pumpkin has always been considered the cheapest vegetable. It is not for nothing that even in the fairy tale of Cinderella, the carriage was magically transformed from a large pumpkin. But it turned out that the “simple” pumpkin is not so simple! In terms of the content of nutrients, pumpkin will give odds to any vegetable. That’s why we need to cook pumpkin dishes more often, but if our picky children and husbands don’t want to eat healthy, we housewives have to get creative, inventing dishes that even the pickiest eaters won’t refuse.
Pumpkin pancakes are one of the simple and effective ways to fall in love with pumpkin dishes. Depending on the ingredients included in the pancakes, they can be presented as an independent dish, quite capable of replacing breakfast or a pre-dinner snack (or even dinner - if calories are important to you!), or served as a dessert. Pumpkin pancakes, like regular pancakes, are served with sour cream, honey, jam and all kinds of sauces, sweet and savory.
For unsweetened pancakes, you can use regular pumpkin, which grows in any village garden, but for the dessert option it is best to buy nutmeg pumpkin - it is more aromatic and sweeter.
It's just a matter of small things - among the recipes collected on our site, you will definitely choose the one that suits you!
Ingredients:
400 g pumpkin,
2 eggs,
5 tbsp. (with a slide) flour,
a pinch of salt,
nutmeg, vanillin, cinnamon or cardamom - to taste.
Preparation:
Grate the peeled pumpkin on a fine grater, add the remaining ingredients and mix well. Fry like regular pancakes in vegetable oil. Serve with sour cream.
Ingredients:
400 g pumpkin,
2 eggs,
½ cup kefir,
1 stack flour,
1 tsp baking powder,
a pinch of salt.
Preparation:
Bake or stew the pumpkin until soft. If the pumpkin is soft, just grate it on a fine grater. Combine all ingredients, stir until smooth and fry the pancakes in vegetable oil until golden brown.
Ingredients:
1 liter of grated pumpkin,
3 eggs,
1-3 tbsp. Sahara,
2 tbsp. sour cream,
1-1.5 cups. flour,
1 tsp soda,
a pinch of salt.
Preparation:
Lightly squeeze the grated pumpkin, add eggs, sour cream, flour mixed with soda, and mix. You should have a dough as thick as sour cream. Line a baking tray with baking paper and grease it with oil. Using a spoon, place the pancakes on a baking sheet and place it in an oven preheated to 180°C for 15 minutes. Then turn the pancakes over and bake for another 10 minutes.
Ingredients:
300 g pumpkin,
100 g cottage cheese,
1 apple,
1 egg
1 packet of baking powder,
1-2 tbsp. Sahara,
salt, milk or kefir.
Preparation:
Mix the grated pumpkin with the remaining ingredients, stir and add a little kefir or milk if the dough turns out to be thick. Fry in vegetable oil on both sides.
Ingredients:
400 g pumpkin,
2 apples,
200 g cottage cheese,
2 eggs,
⅔ stack. raisins,
3-4 tbsp. Sahara,
4-5 tbsp. flour,
1 tsp baking powder,
50-100 ml milk,
a pinch of salt.
Preparation:
Grate the peeled pumpkin and apples on a fine grater, add raisins, previously washed in hot water and dried, cottage cheese rubbed through a sieve, salt, sugar and flour mixed with baking powder. Stir and add enough milk to make a dough as thick as sour cream. Fry the pancakes in hot vegetable oil until golden brown on both sides.
Ingredients:
400 g pumpkin,
2 apples,
2 eggs,
2-3 tbsp. Sahara,
½ cup flour,
salt.
Preparation:
Grate the pumpkin and apples on a medium grater. Separately, beat the eggs with sugar and combine with the pumpkin. Add flour, focusing on the thickness of the dough - it should be the consistency of sour cream. Fry in vegetable oil.
Ingredients:
300 g pumpkin,
2 eggs,
50 g sugar,
200 ml kefir,
100 g raisins,
1 tsp (without a slide) soda,
200-250 g flour,
a pinch of salt.
Preparation:
Grate the pumpkin on a medium grater and squeeze out the juice. Beat eggs with sugar, add kefir, mix and add pumpkin with washed and dried raisins. Mix baking soda and flour and add to mixture. The dough should have the consistency of thick sour cream. Fry in vegetable oil.
Ingredients:
400 g pumpkin,
400 g cottage cheese,
1-1.5 cups. flour,
2 eggs,
8-10 tbsp. Sahara,
1 tsp soda,
a pinch of salt.
Preparation:
Bake the pumpkin in the oven until soft and puree using a blender. Rub the cottage cheese through a sieve and combine with eggs, sugar and salt. Add pumpkin puree and whisk to combine. Add flour mixed with soda, stir until smooth. Fry in vegetable oil.
Ingredients:
500 g pumpkin,
100 ml milk,
2 eggs,
120 g flour,
1 onion,
½ tsp. salt,
100-150 g hard cheese,
a pinch of turmeric.
Preparation:
Bake the pumpkin in the oven or simmer in a small amount of water. Grind the pumpkin using a blender or rub through a sieve. Add milk, eggs, salt and turmeric, stir and add flour. Lastly, add the onion chopped in a blender and grated cheese. Stir and fry in vegetable oil like regular pancakes.
Ingredients:
400 g pumpkin,
2 eggs,
3-4 tbsp. semolina,
2-3 tbsp. flour,
2-3 tbsp. Sahara,
1 tsp baking powder,
a pinch of salt.
Preparation:
Grate the pumpkin on a coarse grater, add the remaining ingredients and mix. Leave the dough for 10-15 minutes for the semolina to swell. Fry as usual in vegetable oil on both sides.
Ingredients:
500 g pumpkin,
100 g walnuts,
100 g green onions,
2 eggs,
2 tbsp. soy sauce,
2 tbsp. strong wine
100 g flour (a little less is possible),
1 tbsp. vegetable oil,
Preparation:
Fry the nuts in a dry frying pan, cool and chop into crumbs. Grate the pumpkin on a coarse grater, finely chop the onion. Beat eggs with salt, soy sauce and wine. Combine pumpkin with onions and eggs, add 1 tbsp. vegetable oil, stir and add flour, focusing on the thickness of the dough. Its consistency should not be too thick. Fry until golden brown in vegetable oil.
Ingredients:
500 g pumpkin,
5 potatoes,
3-4 cloves of garlic,
2 eggs,
1 stack flour (a little less is possible),
1 tsp baking powder,
a pinch of salt.
Preparation:
Grate the pumpkin and potatoes on a coarse grater and scald with boiling water. You can pre-bake the pumpkin and potatoes and only then chop them. Separate the whites from the yolks and beat with salt into a thick foam. Combine the yolks, salt, chopped garlic in a bowl, add pumpkin and potatoes and stir until smooth. Then add the whites, mix and bake the pancakes in vegetable oil on both sides.
Ingredients:
600 g pumpkin,
2 eggs,
5-7 tbsp. flour,
5-6 cloves of garlic,
salt, pepper, herbs - to taste.
Preparation:
Grate the peeled pumpkin on a fine grater, add eggs, spices, salt, garlic passed through a press, and finely chopped herbs. Stir until smooth. You should have a dough as thick as sour cream. Fry in vegetable oil until golden brown. Serve with sour cream.
Ingredients:
500 g pumpkin,
½ cup chopped green onions,
2 stacks flour,
1 stack kefir,
2 eggs,
½ cup Sahara,
1 tsp baking powder,
salt.
Preparation:
Grate the peeled pumpkin on a fine grater, add all the ingredients and knead the dough as thick as sour cream. Fry until golden brown in vegetable oil.
Ingredients:
400 g pumpkin,
1 onion,
2 eggs,
4-5 tbsp. flour,
½ tsp. ground red pepper,
½ tsp. ground ginger,
salt.
Preparation:
Grate the pumpkin and onion on a coarse grater and squeeze out the excess juice. Add the remaining ingredients to the vegetable mass, mix well and bake the pancakes, as usual, in vegetable oil until golden brown.
Ingredients:
200 g pumpkin,
200 g oat flakes,
1 stack milk,
100 g flour,
3 eggs,
sugar, salt - to taste.
Preparation:
Pour milk over the oatmeal and let sit until it plumps up. Grate the pumpkin on a medium grater. Separate the whites from the yolks and beat with a pinch of salt until foamy. Combine all the ingredients, lastly add the whites, mix and fry in vegetable oil on both sides.
Ingredients:
500 g pumpkin,
4-5 tbsp. bran (wheat or oat),
2 tbsp. flour,
4 eggs,
1 bunch of green onions,
3-5 cloves of garlic,
salt, pepper - to taste.
Preparation:
Peel the pumpkin, remove seeds and pulp and grate on a fine grater. Pass the garlic through a press, finely chop the onion. Beat the eggs into a bowl, add bran, salt, pepper, and the rest of the ingredients, mix and let the dough stand for 30 minutes so that the bran swells and absorbs excess moisture. Then stir, add flour if the dough is runny, and fry the pancakes in vegetable oil until golden brown. Serve with sour cream.
Pumpkin pancakes with minced chicken sauce
Ingredients:
600 g pumpkin,
200-300 g minced chicken,
2 onions,
1 sweet pepper,
2 eggs,
5-6 tbsp. flour,
½ bunch of parsley
salt, ground black pepper - to taste.
Preparation:
Grate the pumpkin on a coarse grater, add the egg, finely diced sweet pepper and chopped herbs. Season with salt and pepper. Cut one onion into small cubes and also add to the pumpkin. Add flour and stir. Add the second onion, grated or chopped using a blender, egg, salt and pepper to the minced chicken and mix well. Place a tablespoon of pumpkin mixture in a frying pan with hot vegetable oil, then a teaspoon of minced chicken on top of it. Flatten slightly and bake on both sides until golden brown.
Ingredients:
600 g pumpkin,
300 g chicken fillet without skin,
4 eggs,
4 tbsp. (with a slide) flour,
1 bunch of greens,
salt, ground black pepper, spices - to taste.
Preparation:
Boil the chicken fillet in a small amount of salted water with salt and spices. Cool and chop finely. Grate the pumpkin on a coarse grater, chop the onion using a blender. Combine all ingredients, mix, salt and pepper to taste, add spices. Fry the pancakes in a frying pan with vegetable oil, covered, until well cooked.
Pumpkin pancakes with ham
Ingredients:
400 g pumpkin,
200 g good ham,
2 eggs,
100 g flour,
50 g butter,
salt, pepper - to taste.
Preparation:
Grate the pumpkin on a coarse grater, cut the ham into thin strips. Soften the butter by keeping it at room temperature for a while. Mix with the remaining ingredients, salt and pepper to taste. Bake the pancakes in vegetable oil until golden brown.
As you can see, there are many recipes for pumpkin pancakes, but that doesn’t mean you can’t come up with something completely original. Pumpkin is a unique vegetable that goes with almost any food, so you can create your own pumpkin pancakes with a variety of ingredients!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
