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Pumpkin Pancakes
Instructions
I get all the necessary ingredients ready. It is best to use muscat pumpkin – it has a bright orange colour with a slight pink tint. This kind of pumpkin is the sweetest and is ideal for making sweet dishes.
I grate the pumpkin on a fine grater. The pumpkin is quite juicy, so as you grate it releases juice – there is no need to drain it off.
I add sugar and the egg to the grated pumpkin. I mix it together.
I pour in about half of the milk and stir well.
I pour in all the flour and stir to get rid of the lumps. When there is not much liquid in the batter, the lumps break up well and quickly. At this point the batter will become thick.
I add the sesame seeds. Now I add the milk a little at a time, bringing the batter to the right consistency. The batter should turn out runny but viscous.
Last of all I add 2 tbsp of sunflower oil, stir, and leave the batter for 15 minutes – the pancakes will fry better and turn out more tender.
I heat the pan; before frying the first pancake you can lightly grease it with vegetable oil. I pour in about 2/3 of a ladle of batter and spread it across the bottom of the hot pan. I fry it a little longer than ordinary pancakes – so that the pumpkin has time to cook through.
The pumpkin pancakes with sesame are ready. I serve them with sour cream – that is the perfect choice.Enjoy your meal!
Tips
- 1
MUSCAT PUMPKIN is a must – it is sweet and aromatic. Other varieties will give you a «bland» pancake.
- 2
DO NOT POUR OFF THE PUMPKIN JUICE – it goes into the liquid part of the batter and gives that characteristic taste and colour.
- 3
LET THE BATTER REST for 15 minutes – the gluten will «relax» and the pancakes will be pliable.
- 4
FRY THEM LONGER THAN USUAL – the pumpkin needs to heat through and cook inside the pancake. A similar principle works for other unusual pancakes.
FAQ
What can I use instead of muscat pumpkin? +
Alternatives: Hokkaido pumpkin (sweet, a lovely orange), ordinary table pumpkin (less sweet, add another 1 tbsp of sugar), frozen pumpkin purée (200 g, thaw it and use it like grated pumpkin), tinned pumpkin (300 g in its own juice). Muscat is the «gold standard» for sweet dishes. «Fodder» pumpkin (the huge orange globes) is fibrous and will not do. For a «brighter colour», add 1/4 tsp of turmeric to the batter.
Why do the pancakes tear when I flip them? +
Reasons: the batter is too runny (add 1 tbsp of flour), the pan is not hot enough, you are flipping too soon (you need to wait until the top has «set»), the layer is too thin (a larger portion of batter gives it more structure). The fix: use a heavy-bottomed pan 20–24 cm across, grease only the first pancake with oil and fry the rest «dry» (the batter already has oil in it), and flip only when the edges of the pancake start to «come away» from the pan.
How long do the pancakes keep? +
In the fridge in a closed container – 2 days. Reheat them in the microwave for 20–30 seconds under a damp napkin, or in a pan for 30 seconds on each side. You can freeze them (up to 1 month) – lay them out one by one in cling film, then thaw at room temperature or straight in the pan. Freshly cooked pancakes are always tastier – for a family breakfast, make them in the morning to serve warm. For the weekend, make a big batch at once.
What to serve pumpkin pancakes with? +
The classic: with sour cream (a clean taste plus a thick, creamy accent). With honey and nuts – an «autumn» dessert option. With jam – pumpkin goes with all kinds of berries. With curd cheese and icing sugar. With maple syrup and butter – the «American» version. With salted red fish and cream cheese – an unexpected but very tasty pairing. For children – with condensed milk or chocolate spread. Decorate with extra pumpkin seeds – it looks pretty and stays on theme.
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