Pumpkin and orange pancakes
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Beat eggs with sugar and a pinch of salt.
Step 3:
Add pumpkin puree, mix.
Step 4:
Add the zest (choose the amount of zest to your taste) and optionally add orange juice (you don't need a lot of juice, just to enhance the taste).
Step 5:
Add flour with baking powder.
Step 6:
Mix until smooth.
Step 7:
Add milk to the thickness of the pancake batter.
Step 8:
Leave the dough to rest for 15-20 minutes. Add vegetable oil and mix.
Step 9:
Fry the pancakes in a well-heated frying pan until cooked on both sides.
Step 10:
I got 15 thin pancakes with a diameter of 24 cm from this amount. We serve pancakes with jam, condensed milk, honey. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pumpkin - 29 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Orange peel - 97 kcal/100g
- Orange juice - 36 kcal/100g
- Baking powder dough - 79 kcal/100g
- Chicken egg - 80 kcal/100g
