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Pumpkin pancakes with raisins on kefir
Instructions
Sift the flour together with the baking powder through a fine sieve into a separate bowl. Sifting saturates the flour with air, and the pancakes turn out noticeably fluffier. Mixing in the baking powder at this stage distributes it evenly – with no lumps or «flat» patches in the finished pancakes.
Grate the peeled pumpkin on a coarse grater straight into a bowl. I use butternut squash – it is the sweetest and most aromatic, with bright orange flesh. A coarse grater gives attractive «shavings» that keep their texture in the finished pancakes. A fine grater turns the pumpkin into purée.
Rinse the raisins in warm water and combine them with the grated pumpkin. If the raisins are hard, soak them in boiling water for 10 minutes to soften. Golden raisins look «lighter» against the orange pumpkin, while dark ones create an attractive contrast – choose according to your preference.
In a separate bowl, whisk the egg with the sugar to a fluffy pale mass for 2–3 minutes. Active whisking saturates the mass with air – an extra guarantee of fluffy pancakes. You can use a mixer on medium speed for a quicker result.
Add the warm kefir at 30–35 °C and gently stir with a whisk. Warm kefir is the key moment: it activates the baking powder to the maximum and gives a truly fluffy result. Cold kefir from the fridge will give flat pancakes. Warm the kefir in the microwave for 20–30 seconds.
Combine the egg-and-kefir mixture with the pumpkin and raisins in one large bowl. Gently fold with a silicone spatula from the bottom up, so as not to «knock» the air out of the whisked egg mass. Vigorous stirring with a spoon will reduce the fluffiness of the pancakes.
Add the sifted flour with the baking powder and gently knead a thick batter with the spatula. Do not stir for too long – just enough for the flour to be fully incorporated with no dry lumps. Over-mixing develops the gluten and makes the pancakes «rubbery».
Leave the finished batter for 20 minutes at room temperature to «rest» and to activate the baking powder. During this time the flour swells and the baking powder starts working – the pancakes will rise to the maximum during frying. Without this pause the pancakes will be less fluffy.
Heat the vegetable oil in a frying pan until it gives a characteristic «sizzle» and spoon out the batter with a tablespoon, forming round pancakes 6–7 cm in diameter. Do not overcrowd the pan – leave 1–2 cm between the pancakes, otherwise they will merge into one big pancake.
Fry under a lid over medium heat for 2–3 minutes on each side until golden brown. The lid creates a steamer effect – the pancakes cook through inside rather than staying raw under a burnt crust. Turn them only when the underside has turned golden – flipping too soon will break the pancakes apart.
Transfer the finished pancakes onto paper towels for 1–2 minutes to remove excess oil – this way they will be less greasy when served. This simple trick makes the pancakes lighter without any loss of flavour.
The pumpkin pancakes are ready! I serve them warm with sour cream, honey, pumpkin or strawberry jam. I decorate them with a sprig of mint or some berries – a beautiful autumn presentation for a family breakfast or afternoon snack.
Tips
- 1
Use butternut squash specifically – it is the sweetest and most aromatic and gives a bright orange colour. Decorative or fodder pumpkin is not suitable.
- 2
The kefir must be strictly warm (30–35 °C) – for the maximum fluffiness of the pancakes. Warm it in the microwave for 20–30 seconds.
- 3
Always fry under a lid – the pancakes will cook through inside and will not stay raw. I bake apple pancakes on a similar principle.
- 4
Soft fresh raisins do not need soaking – add them straight away. Hard dry ones must be soaked in boiling water for 10 minutes.
FAQ
Can I make the pancakes without raisins? +
Yes, without raisins you get the classic version – also very tasty. You can replace the raisins with finely chopped apple (it adds juiciness and a touch of sourness), dried apricots (a sweeter oriental accent), chopped nuts (walnuts, almonds or hazelnuts for crunch), cranberries or lingonberries (a sweet-and-sour northern character). You can also add a pinch of cinnamon or nutmeg instead of dried fruit – the pancakes will take on an autumn spiced aroma. There are many variations, so experiment to taste.
Why do the pancakes turn out flat and not fluffy? +
The main reasons: you used cold kefir from the fridge (you need it warm, 30–35 °C); the baking powder is expired or stale (check the date); there is too little baking powder in the batter (there should be at least 1/2 tsp per 100 g of flour); the batter was stirred for too long (the air was knocked out). The temperature of the pan also matters: cold oil will not give the necessary reaction. Heat the oil until it gives a characteristic sizzle before spooning out the pancakes. And always fry under a lid – without it the pancakes rise poorly.
How do I store the finished pancakes correctly? +
In the fridge in a tightly sealed container or wrapped in film – for up to 2 days without losing quality. Before serving, reheat them in the microwave for 30–40 seconds, in a frying pan under a lid for 1–2 minutes, or in a toaster for a crispy crust. In the freezer in an airtight bag – for up to 1 month; before reheating do not defrost – put them straight into a pan or the microwave. Freshly baked pancakes are always tastier – where possible, make just enough for one serving.
What is best to serve pumpkin pancakes with? +
Classic additions: thick sour cream 20–25%, runny honey (linden, flower or buckwheat), homemade jam (apricot, strawberry or apple), condensed milk. For more modern presentations: a berry sauce (raspberry or blueberry with a little sugar), caramel sauce or maple syrup, vanilla cottage-cheese cream. Healthy additions: nuts, sunflower or pumpkin seeds, fresh berries, banana. For a festive presentation, decorate with a sprig of mint and dust with icing sugar.
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