Vegetable pancakes is a tasty and healthy alternative to regular sandwiches for lunch or dinner. You can make them in many ways, this time we will show you recipe for pumpkin pancakes. The cake is just a few cheap ingredients. You can serve the finished dish alone or with your favorite sauce, e.g. yogurt or garlic, it will perfectly match the sweet taste of the dish provided by the pumpkin.
This is the best way to prepare this recipe butternut squash or hokkaido. They have an intense flavor, and you can eat them without peeling. The spice mix adds an interesting flavor curry. Before you start making the pancakes, prepare:
- approx. 1 kg of Hokkaido or butternut squash,
- 1-2 cloves of garlic,
- 1-2 eggs,
- ½ medium onion,
- approx. 150 g of wheat flour,
- ½ teaspoon of baking powder,
- salt, black pepper and a pinch of curry,
- oil or olive oil.
Wash the pumpkin, cut it into pieces (you can leave it with the skin on), remove the seeds and place on a baking tray lined with baking paper. Pour olive oil mixed with pressed garlic over it, mix lightly and put in the oven preheated to 200°C for about 20 minutes.
Cool the pumpkin and blend into a puree. Add the finely grated onion, add the egg, season with salt, pepper and a pinch of curry, then gradually add the flour mixed with baking powder, mixing the pumpkin mass.
Heat oil or olive oil in a large frying pan, add a spoonful of the pumpkin mixture and fry for 2-3 minutes on each side until the pancakes are golden brown.
Serve the pancakes straight from the pan. They will taste great with a dollop of thick cream, tomato sauce or your favorite dip.
Sources: Terazgotuje.pl
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