Pumpkin and apple pancakes with milk and dry yeast
Composition / ingredients
8
servings:
Cooking method
Chop the pumpkin and apples with a blender into a gentle homogeneous puree.
In a separate deep bowl, break the eggs, pour sugar, stir.
Pour milk into the resulting mass, add cinnamon and salt, mix again.
And now carefully enter the apple-pumpkin puree, stir with a whisk.
Pour flour and yeast, using a whisk, turn into a homogeneous mass that looks like thick sour cream.
Let the board stand for 1-1.5 hours. It should rise well during this time.
Heat some of the vegetable oil in a frying pan and lay out the dough using a regular tablespoon. Fry the pancakes on both sides until browned, if necessary, add more vegetable oil.
Serve warm, very tasty with fresh liquid honey!
Bon appetit!
Calorie content of the products possible in 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
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 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
- Dry yeast - 410 kcal/100g
- Ground cinnamon - 247 kcal/100g
