You can bake pancakes from pumpkin. Hearty recipe with cheese and garlic

Pumpkin pancakes appear on our tables at the end of summer and do not lose their position until winter, remaining a favorite dish of thousands of Russians. From our article you will learn several interesting recipes for their preparation.

Pumpkin and apple pancakes

Autumn is best time for preparing sweet treats from vegetables and fruits. from pumpkin? You can read the recipe below:

Peel and seed 300-400 grams of pumpkin.
Cut two apples (also 300-400 grams) in half and remove the core.
Grate the prepared products and mix.
Two chicken eggs beat with two tablespoons of sugar.
Add to pumpkin egg mixture, five tablespoons of flour and salt to taste.
Heat a frying pan, pour a spoonful of vegetable oil into it and bake the pancakes until cooked.

If you want to make the taste of pancakes more delicate, then put less flour in the dough. You can also easily change the proportions of pumpkin and apples or prepare the dish without sugar. Serve the treat hot with honey or sour cream.

Pancakes with pumpkin on kefir

You can prepare this dish for breakfast and create good mood to all members of your family. How to make pumpkin pancakes? Read the recipe below:

Break two chicken eggs into a bowl and beat them with a whisk.
Peel 300 grams of pumpkin and grate it on a fine grater.
Combine the prepared products, add to them 250 grams of sifted flour, a glass of kefir, a bag of baking powder, sugar and salt to taste.
Mix the ingredients thoroughly.
Bake pancakes in a hot frying pan for two minutes on each side.

The finished pancakes should be well browned on each side. Serve them hot with condensed milk, jam or sour cream.

with potatoes

This hearty dish It cooks quite quickly and turns out very tasty. Please note that pancakes with pumpkin and potatoes are quite high in calories. If you are watching your figure, then do it early and do not eat in the afternoon. Read below how you can make pumpkin pancakes. Recipe:

Peel 500 grams of potatoes, rinse them under cold water and grate on a fine grater.
Bring half a glass of milk to a boil and pour it over the prepared potatoes. Stir the ingredients, let them sit for a few minutes, and then drain off any excess liquid.
Peel and seed 500 grams of ripe pumpkin, and then grate the pulp on a fine grater.
Combine the products, add three to them chicken yolks, three tablespoons of flour, salt and pepper to taste.
Beat the whites until stable foam in a separate bowl using a mixer. After that, add them to the dough and mix.
Heat in a frying pan a small amount of vegetable oil and fry the pancakes on both sides.

The finished dish is very tasty when served hot, and it is best served with sour cream.

Pumpkin pancakes in the oven

Many ladies deny themselves the pleasure of eating delicious and sweet pancakes because this dish Quite fatty and high in calories. In this recipe we will try to get rid of these shortcomings and prepare the dessert in the following way:

Grate 200 grams of peeled ripe pumpkin on a coarse grater.
Remove peel and seeds from two apples and then chop them in the same way.
Place the food in a bowl, add two eggs, two spoons oatmeal and salt to taste.
Mix the ingredients and let them sit undisturbed for half an hour so that the flakes have time to soak in the liquid and become softer.
Grease the pan butter or place a piece of parchment on it. Using a spoon, spoon out the dough and shape the dough into pancakes.

Place the baking sheet in an oven preheated to 200 degrees and bake the pancakes in it until cooked. To ensure that the finished treat is golden brown on all sides, do not forget to turn it over in time.

with pumpkin

You can easily prepare this dish for breakfast. And if you complement it with delicious sour cream sauce, fresh or stewed vegetables, you will get hearty lunch And healthy dinner. To prepare chicken pancakes from pumpkin, you will need:

Prepare 400 grams for processing chicken breast, and then cut it into small pieces or grind it using a meat grinder.
Grate 150 grams of peeled pumpkin on a fine grater.
Pass three cloves of garlic through a press or finely chop.
Peel one onion and also chop it with a knife.
Combine the products in one bowl, add three tablespoons of sour cream or mayonnaise and two tablespoons of flour.
Mix the ingredients and let them sit for 20 minutes.

Fry the pancakes in a hot frying pan until done, and then serve with your favorite sauce.

Pumpkin pancakes

If you want to please your family with a new dish, then prepare American-style pancakes for them. How to make pumpkin pancakes:

Boil 300 grams of peeled pumpkin until tender or bake in the oven until soft. After this, place it in a deep bowl and mash it with a fork.
Two eggs and 10 grams vanilla sugar whisk and then combine the mixture with the pumpkin puree.
Pour in one glass of kefir, a couple of spoons of semolina, slaked soda with lemon and sift one glass of flour.
Heat a frying pan and grease it vegetable oil, and then use a ladle to pour some batter into the center. Wait until it spreads on its own and browns on one side. After this, turn the pancake over, fry it on the other side and place it on a plate.

Stack the finished pancakes and pour over the sweet sauce.

Greetings, today we will prepare autumn flavored pancakes or pancakes, as many call it fluffy pancakes from ripe pumpkin. Cooking them is a pleasure and very beneficial for our body. If you want to diversify your table aromatic dishes from pumpkin, then you can look at other delicious recipes. you will be surprised too.

If you like ordinary thin pancakes, new recipe read

Ingredients:

Pumpkin 350-450 gr.
Dried apricots 150 gr.
Eggs 1 pc.
Rye flour 3 tbsp.
Vanillin

1. Boil the pumpkin until soft in medium pieces in a saucepan. Make puree with a blender.

2. Add rye flour, separate the yolk from the white and add the white

3. Finely chop the dried apricots so that the pancakes turn out tender. For taste you need to sprinkle vanilla.

4.Mix everything thoroughly and place in the oven. Place parchment paper on a baking sheet. Bake for about 20-30 minutes. Turn over with a spatula so that they don’t burn and bake quickly.

Pumpkin pancakes and pancakes, quick and delicious recipes with step by step photos.

Ingredients:

Ripe pumpkin 200 gr.
Butter 40-50 gr.
Cow's milk 200 ml
Egg 2 pcs.
Flour for puffiness 200-250 gr.
Fine sugar 4 tbsp.
Baking powder 1 pack.

5.Whip with a whisk and pour milk into it.

6.Before adding, mix the flour with baking powder to make the pancakes fluffy.

7. Beat everything until smooth.

Pumpkin pancakes with apples - video

Pumpkin pancakes with green peas, lush recipe with semolina

Ingredients:

Ripe pumpkin - 400-500 gr.
Green peas from the garden (frozen) 150 -200 gr.
Eggs - 2 pcs
Full-fat milk (kefir) 100 ml
Onion 1 pc.
Semolina 2 tbsp. l.
100 g flour

Take a ripe pumpkin, peel it, remove the seeds.2. Green pea We take not canned, but frozen, or better yet, fresh from the garden. Pour boiling water over it and leave for 3 minutes. We rinse with cold water so that the peas do not lose their bright green color. 3. Rub through a fine grater or through a meat grinder. Add 2 eggs and milk, you can use kefir if you don’t have milk at home.
4. Finely chop the onion. Add semolina 2 tablespoons and sprinkle flour over the eye to prevent the pumpkin from falling apart.
5.Form the pancakes. Leave for 15-25 minutes. Then fry over low heat, preferably in a non-stick frying pan.

Pumpkin pancakes, recipe with raw pumpkin in the oven, unsweetened

Ingredients:

Pumpkin 400 gr.
Eggs 1 pc.
Corn starch 1 tbsp.
Oat bran 1 tbsp.

Clean the pumpkin from seeds. And you need to grate the pumpkin.
Add one egg to form pancakes.
Salt, 1 tbsp. corn starch and 1 tablespoons of bran.

Publication date: 03/21/2018

Not long ago I discovered a recipe for dessert pumpkin pancakes. I don’t really respect pumpkin in porridges, but this product is very healthy and you need to eat it, so I was looking for where else it could be used. And then my mother came to the rescue and advised me to make such a delicacy as pumpkin pancakes. Believe it or not, we didn’t feel any pumpkin flavor in them at all, although we also added an apple to the dough.

Today I have made a selection of recipes using raw and cooked pumpkin, as well as various additives, which can greatly affect the taste and nutritional value pancakes

Lush pancakes with kefir
Recipe without flour with semolina
Video on how to make savory pancakes with zucchini

To ensure that your pancakes always turn out well, I want to give you a few tips that experienced housewives have already identified.

Any base, be it milk, sour cream or kefir, needs to be warmed or simply taken out of the refrigerator in advance. About two hours.
We take eggs room temperature.
Sift the flour two or three times before adding it to the dough, then the dough will become more airy.
It is necessary to fry over medium heat, otherwise the sides will burn and the middle will remain raw.
Boiled pumpkin makes pancakes more tender and there is less pumpkin flavor.
Soda is added to kefir, its acid should be enough to extinguish it. Therefore, it is better to take kefir that is not the freshest, but has stood for a couple of days.
For pancakes, choose meaty butternut squash, it has more sugar and vitamins. Large-fruited varieties are also suitable if you don’t have nutmeg on hand.
If you have a frying pan with non-stick coating, then add one tablespoon of vegetable oil to each dough so that the dough comes away from the bottom easily.

How to quickly and deliciously cook pumpkin and apple pancakes

We have previously prepared this dish from sour cream, kefir and milk. But the ratio of ingredients changes slightly when new products are introduced. After all, it is worth considering whether they will give juice and whether it is worth increasing the amount of flour because of this.

In my opinion, this is the simplest and delicious recipe pancakes Apples add a unique aroma, and in combination with pumpkin they reduce the calorie content of food. Children will definitely appreciate the food, especially if served with sour store-bought sour cream.

The taste we get is a sweet and sour product. But if you take more sugar, the sweetness will increase. I'm in favor of having less sugar, but natural taste more.

Ingredients:

300 g pumpkin
100 g apples
3 tbsp. Sahara
2 eggs
150 ml kefir
200 g flour
1 tsp soda
Sunflower oil

Cut the peeled pumpkin pieces from seeds and peel and place them in the chopper bowl.

Peel the apples and remove the middle, cut the fruit into slices and lower it to the pumpkin.

Turn on the blender or food processor. You can replace this technique with a grater, then choose the large side of the grater and do everything manually.

Now add eggs to this mixture, pour in kefir and sprinkle with sugar. Mix thoroughly.

Sift the flour into the dough, the final stage put in soda. It will begin to react to the acid of kefir, so for now we will put the mass aside and begin to prepare the container for frying.

Choose a frying pan with a thick bottom, grease it with oil and heat it over high heat.

As soon as we start frying the dough, immediately reduce the heat intensity to medium, otherwise it will simply burn.

You can take frozen pumpkin and boil it until tender. Then the dough will be homogeneous without grains and it will be difficult to guess what you added inside.

A simple recipe for pumpkin and cottage cheese pancakes

Some people call these pancakes cheesecakes with pumpkin, but you and I should first of all be seduced by their taste, not the name. So, add one more ingredient - cottage cheese. You can take any fat content; it also makes no difference whether you buy it or boil it yourself.
Just remember that the curd grains will be visible in ready-made flatbread and feel it in your mouth. This may not be to everyone's taste.

I think it’s better to grind the grains through a sieve or with a fork.

Ingredients:

200 g cottage cheese
300 g pumpkin
3 tbsp. flour
2 tbsp. Sahara
Vegetable oil

If your cottage cheese is not crumbly, but purchased in a bar, then gently mash it with a fork.

Beat in the eggs and mix with the cottage cheese.

Grate the pumpkin on a fine grater, combine it with the curd mixture and sprinkle with sugar.

Sift the flour and add it to the dough, mixing everything well.

You can add cinnamon for flavor.

Fry the dough for hot frying pan with hot oil.

If you have overdone it with oil, then spread out a paper towel and place the pancakes removed from the pan on it. This way, the towel will absorb unnecessary fat, and you will eat fewer unhealthy calories.

Lush pancakes with kefir

Oh how we all love lush pancakes! On kefir base making them couldn’t be easier, because kefir extinguishes soda perfectly. But for this it is necessary that it simmers in the refrigerator for a couple of days and becomes more vigorous, and also that it warms up in a warm place for a couple of hours before the cooking process.

Then it will have a good concentration of acid and you won’t have to resort to vinegar. I will still give a recipe using vinegar, because with it everything is a little more complicated than just pouring soda into kefir.

Ingredients for 21 pieces:

350 g peeled pumpkin
0.5 l kefir
1 egg
3 tbsp. Sahara
1 tsp soda
2 tsp vinegar 9%
500 – 550 g flour
Vegetable oil

Grate the pumpkin on a fine grater.

In a separate deep bowl, mix eggs with salt and sugar. Then pour warm kefir and add sifted flour.

Now pour out the baking soda and quench it with vinegar. You don’t have to use vinegar if you are sure that the acid in kefir will be enough to interact with the soda.

Check the dough, the pumpkin may have released juice and thinned out the mixture a little. If you get the same result, add a couple more tablespoons of flour.
Let the mixture sit for 10 minutes.

Pour a little oil into the frying pan, heat it well and lay out the pancakes, immediately turn down the heat.

Fry until golden color, look how well the dough rises.

Recipe with raw pumpkin in the oven

All the above recipes are indicated using the raw part of the pumpkin. This is the most common option, when in the autumn, you need to tidy up all the vegetables, or even better, eat them in order to get enough vitamins for the winter.

But it can also be replaced with boiled pumpkin mass. I'll talk about this a little later. Now let's look at how to cook pancakes without a frying pan.

Ingredients:

400 g peeled pumpkin
2 tbsp. Sahara
0.5 tsp cinnamon
3 eggs
2 tbsp. yogurt
1.5 cups flour
A little salt
Oil for greasing the mold

Grate the peeled and seeded pumpkin piece on a coarse grater.

Now add three eggs, yogurt, cinnamon sugar and flour into the bowl with the pumpkin.

Mix the dough. It should have the consistency of thick sour cream.

Let's take it deep form, we line it parchment paper. The paper must be greased with vegetable oil, otherwise ready-made pancakes you will tear off with her.

Now place the lumps of dough at a short distance from each other.

You need to bake them in a preheated oven at 180 degrees for 15 minutes. Then take out the pan and carefully turn them over to the other side with a spatula and leave in the oven for another 10 minutes.

How to Make Pumpkin Pancakes Without Eggs

Well, now it’s the turn of the most dietary and Lenten recipe. He's for true gourmets, which recognize the taste purity of products. There is practically nothing in it except flour and the pumpkin itself.

By the way, this is where we use cooked vegetables, not fresh ones. Frozen pumpkin is also perfect for cooking.

Ingredients:

400 g pumpkin
3 tbsp. Sahara
1.5 cups flour
Vanillin
0.5 tsp soda
Quarter lemon

Steam the pumpkin and pass it through a sieve. It will turn out very soft, so you can even simply grind the pulp with a fork into a homogeneous puree.

Add sugar, vanillin and slaked lemon juice soda Now add the sifted flour. This important condition so that the pancakes become fluffy.

Look at the consistency, it should become like thick sour cream. Therefore, you may need less flour.

The dough differs from regular dough only in color.

Also pour it into a frying pan, forming circles and fry until cooked over medium heat.

I think that this treat with pumpkin is still more suitable for dessert or afternoon snack, so add more spicy seasonings: vanilla, cinnamon or lemon zest. You will immediately feel how their taste will change for the better.

Recipe without flour with semolina

I also want to tell you about interesting recipe without flour. We will make a thickening base from semolina and oatmeal. But, both of these ingredients take time to swell and become soft, only then they will not be felt in the pancakes in the finished treat. The flakes can be taken not whole, but ground to make the dough more tender.

Ingredients:

400 g pumpkin
2 eggs
4 tbsp. decoys
2 tbsp. oatmeal
3 tbsp. Sahara
¼ tsp. salt

Finely grate the pumpkin. Beat eggs into it, add sugar and semolina.

It is better to grind the oatmeal a little in a blender. And pour them into a common bowl.

The pumpkin dough should not turn out liquid; it will be better if it holds its shape on a spoon.

Choose a frying pan with high sides and a thick bottom.

Grease the bottom and lay out the dough, not forgetting to leave space between the cakes.

Reduce the heat to medium so that the flatbreads have time to cook.

Place the finished pancakes on a paper towel to drain. excess fat from frying and serve.

Semolina pancakes taste much better while hot, so try to cook them just before serving. But, of course, you can always reheat them in the microwave or oven.

For breakfast, pumpkin pancakes can be prepared in 15 minutes, and even children know about the benefits of pumpkin. The dough can be prepared on any milk base with any type of flour or Hercules flakes. You can also add fruit to the dough or to ready-made pancakes on the table.

How to make quick and tasty pumpkin pancakes

Number of products:

Recipe information

Cuisine:Russian
Type of dish: dessert
Cooking method: in a frying pan
Servings:15
20 minutes

300 grams of pumpkin pulp;
250 ml kefir;
1 egg;
1/3 teaspoon salt;
2 teaspoons sugar;
1/2 teaspoon of soda;
150 grams of flour;

Operating procedure:

Cutting down upper layer peel from the pumpkin pulp, scoop out the inner mass with seeds with a spoon. Cut the pulp into small pieces so that it is convenient to grate. Then grind it into small shavings. Add salt, sugar to the resulting mass, release the egg.

Stir the mass. Pour in kefir, preferably at room temperature, pour in soda.

You don't have to extinguish the soda in advance. Kefir contains lactic acid, which will extinguish the soda.

Mix the mixture with a whisk or using a mixer. Pour a third of the flour into the resulting mass, then add the rest in parts, stirring constantly.

The mass should be thick, similar to thick sour cream or milk porridge.

You can fry in a “dry” coated frying pan that is not greased. If the first pancakes are difficult to remove from the pan, you can grease the bottom with sunflower oil.

Pancakes prepared without oil are more beneficial for the body, as they will not contain cholesterol, which clogs the vessels of the circulatory system.

How to make pumpkin pancakes with garlic

Pumpkin pancakes can be made without adding sugar. Adding garlic to the dough gives pungent aroma, stimulating appetite.

Number of products:

5 tablespoons flour;
700 grams of pumpkin pulp;
4-5 cloves of garlic;
2 chicken eggs;
salt, pepper to taste;

Operating procedure:

Rub the pulp, peeled, on a grater or chop in a blender. Add salt, black ground pepper, eggs. Using a hand press, crush the garlic into a mass.

Mix all products. Add flour gradually. If the pumpkin pulp is juicy and the dough turns out liquid, add a little more flour.

The resulting mass should be thick. It is better to bake in a preheated frying pan on both sides. Turn easily with a spatula, holding it with a fork so that the heated oil does not splash on the stove or your hands.

You can serve it hot with the addition of sour cream.

How to cook pumpkin pancakes quickly and tasty with sour cream

Number of products:

200 grams of pumpkin pulp;
2 chicken eggs;
2 tablespoons sour cream;
1/2 teaspoon salt;
3-4 tablespoons of wheat flour;
1 tablespoon granulated sugar;

Operating procedure:

Cut the pumpkin into two parts.
Remove the seeds. It is convenient to do this with a tablespoon. The seeds can be washed under running water in a colander, dried and eaten.
Cut the pulp into bars convenient for further chopping.
Grate the cubes using a grater with medium-sized holes.
Add sugar, salt, eggs, sour cream to the pumpkin mixture.
Stir the mass. Add flour one tablespoon at a time, stirring continuously.
Spoon the finished dough into the heated oil. Reduce the heat for frying to a moderate flame.
Fry on both sides until done. Remove the finished pancakes to a paper napkin to remove excess fat.

You can serve tea with sour cream, jam or honey.

How to make pumpkin and apple pancakes

Number of products:

150 ml kefir;
650 grams of pumpkin;
2 eggs;
3-4 medium sized apples;
2 tablespoons sugar;
1/3 teaspoon salt;
5-6 tablespoons of flour;
1 teaspoon baking powder;
vanillin;

Operating procedure:

Grate the peeled pumpkin pulp into small shavings.
Add eggs, salt, sugar to the mixture. Mix well until smooth.
Pour in kefir and stir again.
Add baking powder and vanillin to the flour. Stir to distribute throughout the mixture.
Add flour to the pumpkin mixture. Mix.
Wash the apples. Remove the skin from them. Cut the pulp into small cubes.
Add apple cubes to the dough. Stir.
Bake from ready dough pancakes in a frying pan greased with vegetable oil. To ensure that the center is baked and does not remain raw, the burner flame should be moderate. If the flame is high, the oil may burn and smoke.

If you have sour apples for making dough, the amount of sugar needs to be increased

How to make pumpkin pancakes with oatmeal

Number of products:

200 grams of oatmeal;
200 grams of pumpkin pulp;
3 eggs;
100 grams of flour;
300 ml milk;
1/2 teaspoon salt;
2-3 tablespoons of sugar;

Operating procedure:

To prepare the dough, pour oatmeal into a cup and pour warm milk, mix. Let it swell for 15 minutes.
Grind the pumpkin pulp, peeled and seeded, into coarse grater. Transfer the resulting mass to the oatmeal.
We separate the eggs into white and yolk. Pour the white into a separate bowl, and add the yolk to the pumpkin mixture.
Add sugar, salt and flour to the oatmeal mixture. Mix well until smooth.
Add 1/2 tablespoon of sugar to the whites. Using a mixer, beat them into a dense foam.
Place the whipped whites into the dough. Mix carefully.
Heat the frying pan. Pour in vegetable oil.
Spread the pancakes with a serving spoon. Fry on both sides until beautiful, golden color.

Serve with fruit jam or syrup.

How to make pumpkin and banana pancakes

Number of products:

300 grams of pumpkin;
2 eggs;
1/3 cup sugar;
1/2 teaspoon salt;
1 level teaspoon of soda;
8 heaped tablespoons of wheat flour;
1 banana;
1 glass of kefir;
vinegar or lemon juice to extinguish soda;

Operating procedure:

For cooking, choose a ripe pumpkin, it is better orange color. Remove the skin and seeds, cut the pulp into pieces.
Grate the pieces of pulp on a grater with medium-sized holes.
Add salt to pumpkin chips granulated sugar, beat in the eggs. Mix.
Add flour. Depending on the juiciness of the pumpkin, a little more or less flour may be needed.
Stir the dough. Quench soda with vinegar. Pour the dissolved baking soda into the dough. Stir.
Peel the banana. cut small pieces. Pour the pieces into the dough and mix.
Fry over moderate heat in a preheated sunflower oil on both sides.

Serve with the addition of fruit jam or syrup.

Video of pumpkin pancakes recipes: quick and tasty

Today I have made a selection of recipes using raw and cooked pumpkin, as well as with various additives that can greatly affect the taste and nutritional value of the finished dish.

To ensure that your pancakes always turn out well, I want to give you a few tips that experienced housewives have already identified.

Any base, be it milk, sour cream or kefir, needs to be warmed or simply taken out of the refrigerator in advance. About two hours.
Take eggs at room temperature.
Sift the flour two or three times before adding it to the dough, then the dough will become more airy.
It is necessary to fry over medium heat, otherwise the sides will burn and the middle will remain raw.
Boiled pumpkin makes pancakes more tender and there is less pumpkin flavor.
Soda is added to kefir, its acid should be enough to extinguish it. Therefore, it is better to take kefir that is not the freshest, but has stood for a couple of days.
For pancakes, choose meaty butternut squash, it has more sugar and vitamins. Large-fruited varieties are also suitable if you don’t have nutmeg on hand.
If you have a non-stick frying pan, then add one tablespoon of vegetable oil to each dough so that the dough comes off the bottom easily.

We have already prepared this dish before, and... But the ratio of ingredients changes slightly when new products are introduced. After all, it is worth considering whether they will give juice and whether it is worth increasing the amount of flour because of this.

In my opinion, this is the simplest and most delicious pancake recipe. Apples add a unique aroma, and in combination with pumpkin they reduce the calorie content of food. Children will definitely appreciate the food, especially if served with sour store-bought sour cream.

The taste we get is a sweet and sour product. But if you take more sugar, the sweetness will increase. I am for less sugar and more natural taste.

Ingredients:

300 g pumpkin
100 g apples
3 tbsp. Sahara
2 eggs
150 ml kefir
200 g flour
1 tsp soda
Sunflower oil

Cut the peeled pumpkin pieces from seeds and peel and place them in the chopper bowl.

Peel the apples and remove the middle, cut the fruit into slices and lower it to the pumpkin.

Turn on the blender or food processor. You can replace this technique with a grater, then choose the large side of the grater and do everything manually.

Now add eggs to this mixture, pour in kefir and sprinkle with sugar. Mix thoroughly.

Sift the flour into the dough, adding baking soda at the final stage. It will begin to react to the acid of kefir, so for now we will put the mass aside and begin to prepare the container for frying.

Choose a frying pan with a thick bottom, grease it with oil and heat it over high heat.

As soon as we start frying the dough, immediately reduce the heat intensity to medium, otherwise it will simply burn.

You can take frozen pumpkin and boil it until tender. Then the dough will be homogeneous without grains and it will be difficult to guess what you added inside.

A simple recipe for pumpkin and cottage cheese pancakes

Some people call these pancakes cheesecakes with pumpkin, but you and I should first of all be seduced by their taste, not the name. So, add one more ingredient - cottage cheese. You can take any fat content; it also makes no difference whether you buy it or boil it yourself.
Just remember that the curd grains will be visible in the finished cake and can be felt in your mouth. This may not be to everyone's taste.

I think it’s better to grind the grains through a sieve or with a fork.

Ingredients:

200 g cottage cheese
300 g pumpkin
3 tbsp. flour
2 tbsp. Sahara
Vegetable oil

If your cottage cheese is not crumbly, but purchased in a bar, then gently mash it with a fork.

Beat in the eggs and mix with the cottage cheese.

Grate the pumpkin on a fine grater, combine it with the curd mixture and sprinkle with sugar.

Sift the flour and add it to the dough, mixing everything well.

You can add cinnamon for flavor.

Fry the dough in a hot frying pan with hot oil.

If you have overdone it with oil, then spread out a paper towel and place the pancakes removed from the pan on it. This way, the towel will absorb unnecessary fat, and you will eat fewer unhealthy calories.

Lush pancakes with kefir

Oh, how we all love fluffy pancakes! Making them on a kefir basis is as easy as shelling pears, because kefir perfectly extinguishes soda. But for this it is necessary that it simmers in the refrigerator for a couple of days and becomes more vigorous, and also that it warms up in a warm place for a couple of hours before the cooking process.

Ingredients for 21 pieces:

350 g peeled pumpkin
0.5 l kefir
1 egg
3 tbsp. Sahara
1 tsp soda
2 tsp vinegar 9%
500 – 550 g flour
Vegetable oil

Grate the pumpkin on a fine grater.

In a separate deep bowl, mix eggs with salt and sugar. Then pour warm kefir and add sifted flour.

Now pour out the baking soda and quench it with vinegar. You don’t have to use vinegar if you are sure that the acid in kefir will be enough to interact with the soda.

Check the dough, the pumpkin may have released juice and thinned out the mixture a little. If you get the same result, add a couple more tablespoons of flour.
Let the mixture sit for 10 minutes.

Pour a little oil into the frying pan, heat it well and lay out the pancakes, immediately turn down the heat.

Fry until golden brown, see how well the dough rises.

Recipe with raw pumpkin in the oven

But it can also be replaced with boiled pumpkin mass. I'll talk about this a little later. Now let's look at how to cook pancakes without a frying pan.

Ingredients:

400 g peeled pumpkin
2 tbsp. Sahara
0.5 tsp cinnamon
3 eggs
2 tbsp. yogurt
1.5 cups flour
A little salt
Oil for greasing the mold

Grate the peeled and seeded pumpkin piece on a coarse grater.

Now add three eggs, yogurt, cinnamon sugar and flour into the bowl with the pumpkin.

Mix the dough. It should have the consistency of thick sour cream.

Take a deep pan and line it with parchment paper. The paper needs to be greased with vegetable oil, otherwise you will tear off the finished pancakes along with it.

Now place the lumps of dough at a short distance from each other.

How to Make Pumpkin Pancakes Without Eggs

Well, now it’s time for the most dietary and lean recipe. It is for true gourmets who recognize the purity of taste of products. There is practically nothing in it except flour and the pumpkin itself.

By the way, this is where we use cooked vegetables, not fresh ones. Frozen pumpkin is also perfect for cooking.

Ingredients:

400 g pumpkin
3 tbsp. Sahara
1.5 cups flour
Vanillin
0.5 tsp soda
Quarter lemon

Steam the pumpkin and pass it through a sieve. It will turn out very soft, so you can even simply grind the pulp with a fork into a homogeneous puree.

Add sugar, vanillin and soda slaked with lemon juice. Now add the sifted flour. This is an important condition for the pancakes to become fluffy.

Look at the consistency, it should become like thick sour cream. Therefore, you may need less flour.

The dough differs from regular dough only in color.

Also pour it into a frying pan, forming circles and fry until cooked over medium heat.

I think this pumpkin treat is more suitable for dessert or afternoon snack, so add more spicy seasonings: vanillin, cinnamon or lemon zest. You will immediately feel how their taste will change for the better.

Recipe without flour with semolina

I also want to tell you about an interesting recipe without flour. We will make a thickening base from semolina and oatmeal. But, both of these ingredients take time to swell and become soft, only then they will not be felt in the pancakes in the finished treat. The flakes can be taken not whole, but ground to make the dough more tender.

Ingredients:

400 g pumpkin
2 eggs
4 tbsp. decoys
2 tbsp. oatmeal
3 tbsp. Sahara
¼ tsp. salt

Finely grate the pumpkin. Beat eggs into it, add sugar and semolina.

It is better to grind the oatmeal a little in a blender. And pour them into a common bowl.

The pumpkin dough should not turn out liquid; it will be better if it holds its shape on a spoon.

Choose a frying pan with high sides and a thick bottom.

Grease the bottom and lay out the dough, not forgetting to leave space between the cakes.

Reduce the heat to medium so that the flatbreads have time to cook.

Place the finished pancakes on a paper towel to remove excess fat from frying and serve.

Semolina pancakes taste much better while hot, so try to cook them just before serving. But, of course, you can always reheat them in the microwave or oven.

Video on how to make savory pancakes with zucchini

And yet, pumpkin goes well with vegetables and fruits, as well as meat. Therefore, I will provide a video on how to make savory pumpkin pancakes.

You may want to take not only wheat flour. And replace it, for example, with corn or rye. Then the taste will be more interesting and unusual than the usual ones.

Thank you for your attention and would love to hear how you feel about pumpkin pancakes.