Composition / ingredients
Cooking method
1. Peel the pumpkin from the skin and seeds, cut into small cubes (the smaller the piece, the faster the vegetable will cook), cook for a couple. I used to put it in a colander and boil it over a pot of boiling water, and now I have a slow cooker - I cook in it.
2. Break the eggs into a bowl, pour in the kefir, stir with a whisk. Then sift the flour into the same bowl, mix thoroughly to break up all the lumps.
3. Grind the pumpkin in a blender to a puree-like consistency, then put it in the dough, pour sugar and mix.
4. Spread the dough on a baking sheet, pre-greased with butter, using a tablespoon.
5. Bake the pancakes in an oven preheated to 180 degrees for 15 minutes.
Put the pancakes in a stack and serve.
Have a delicious evening)
Caloric content of the products possible in the composition of the dish
- 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
- 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
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
