Pumpkin Pancakes

Autumn is the perfect time to bake not just pancakes, but pumpkin pancakes! They turn out to be a very beautiful color, tender and fluffy. Pancakes are good because they are fried in a dry frying pan without oil, so they are absolutely low-fat and healthy. Pumpkin pancakes will be a great breakfast for both children and adults! And also a great addition to Thanksgiving.

Total time: 40 minutes | Cooking time: 30 minutes | Yield: 3 servings

INGREDIENTS

1. Pumpkin - 200 g

2. Flour - 200 g

3. Eggs - 2 pcs.

4. Sugar - 4 tbsp.

5. Salt - 1/2 tsp.

6. Butter - 30 g

7. Honey - to taste

8. Baking powder - 10 g

9. Milk - 200 g

Step By Step Cooking Process

STEP 1

To prepare pumpkin puree, the pumpkin must be cut into medium cubes and boiled until done. You can check the readiness with a fork. The pumpkin should soften. When ready, drain the water and mash the pumpkin with a fork until it becomes pure.

STEP 2

Beat eggs with sugar (the amount of sugar can be reduced if the pumpkin is very sweet). Add salt.

STEP 3

Add pumpkin puree and melted butter to the egg mixture. Beat.

STEP 4

Add sifted flour mixed with baking powder. Beat.

STEP 5

Fry pancakes in a dry frying pan (with non-stick coating) on ​​low heat. When bubbles stop appearing, carefully turn over. Pancakes fry quickly.

STEP 6

Serve pancakes with honey or maple syrup.

Enjoy!