Composition / ingredients
Step-by-step cooking
Step 1:
To prepare spicy pumpkin pancakes, you will need: pumpkin, eggs, sugar, salt, milk, vegetable oil, baking powder, cinnamon, cloves, nutmeg, ginger, flour; walnuts and honey for serving.
Step 2:
Bake the peeled pumpkin until soft in a preheated 180 degree oven for 20-25 minutes. We need 200 grams of pumpkin puree, I took a little more fresh pumpkin.
Step 3:
Combine flour with baking powder, cinnamon, nutmeg, cloves, ginger and sift. I pre-crushed the cloves in a mortar.
Step 4:
Divide the eggs into whites and yolks.
Step 5:
Put the baked pumpkin, egg yolks, sugar in a blender.
Step 6:
Add about half the milk.
Step 7:
Beat everything until smooth.
Step 8:
Add vegetable oil to the puree-like pumpkin mass, mix.
Step 9:
Pour in the rest of the milk, mix.
Step 10:
Whisk the proteins at medium speed of the mixer until a dense, stable mass. In the process of whipping, add salt.
Step 11:
Pour the flour sifted with spices into the dough in parts.
Step 12:
Mix thoroughly until smooth.
Step 13:
Mix the whipped whites into the dough with a spatula, moving from bottom to top. This should be done carefully so as not to disturb the airiness of the proteins.
Step 14:
Should get a lush, thick dough.
Step 15:
Preheat a non-stick frying pan. Pancakes are fried in a dry frying pan. Put 2 tablespoons of dough in a frying pan, forming a round pancake with a diameter of about 10 cm. When bubbles appear on the surface of the dough, flip the pancake to the other side.
Step 16:
Fry the pancake over medium heat until golden brown. Using a larger diameter frying pan, you can bake several pancakes at the same time.
Step 17:
Bake pancakes from all the dough, stack one on top of the other. I got 17 pancakes. Serve the pancakes in a warm or cooled form. Bon appetit!
European pancakes differ significantly from our Russian pancakes both in size and thickness. They are thicker and look like pancakes.
Various additives are used to serve pancakes. Traditionally, it is maple syrup, as well as honey, butter, berries, fruits, chocolate, cream.
Serve 2-3 pancakes per serving, stacked one on top of the other, and cut into wedge-shaped pieces.
We liked pancakes with chopped walnuts and honey, they complemented the spicy taste of baking well.
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Pumpkin - 29 kcal/100g
- Honey - 400 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Carnation - 323 kcal/100g
- Ginger - 80 kcal/100g
- Dry ginger - 347 kcal/100g
- Pickled ginger - 51 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
- Baking powder - 79 kcal/100g
- Nutmeg - 556 kcal/100g
- Ground cinnamon - 247 kcal/100g
