Golden pumpkin pancakes with sea buckthorn
Lush pancakes with pumpkin on kefir - a recipe for a delicious Sunday morning! I made golden pumpkin pancakes with sea buckthorn with homemade pumpkin and sea buckthorn puree from my own winter preparations. Sweet pancakes turned out lush, fragrant and beautiful. Sea buckthorn in the dough is not an obligatory ingredient, but desirable. With a simple pumpkin puree, the dough will not be so yellow, but it will also turn out delicious, believe me. Cooking pancakes according to this recipe is simple, a novice cook can easily cope with the task. I recommend adding a delicious breakfast with whipped cream or sour cream, jam, jam and fresh berries.
- Time for preparing: 30 minutes
- Servings Per Container: 4-5
Ingredients for pumpkin fritters with sea buckthorn
- 150 g pumpkin puree with sea buckthorn;
- 100 g of kefir;
- 2 chicken eggs;
- 2 tablespoons of olive oil;
- 150 g of wheat flour;
- 0.5 teaspoon of soda;
- 1 teaspoon of baking powder;
- salt, butter, vegetable oil for frying.
The method of preparation of golden pumpkin pancakes with sea buckthorn
Break the eggs into a bowl, pour a pinch of fine salt. With a whisk, beat the eggs with salt to dissolve the grains of salt.
Add pumpkin puree with sea buckthorn. This pumpkin fritters recipe has sweet mashed potatoes, so you won’t find sugar among the ingredients. If the workpieces are unsweetened, then pour granulated sugar to your taste, but within reasonable limits. Very sweet dough rises poorly and burns easily. Therefore, it is better to add only a couple of teaspoons of sugar to the dough, and sprinkle the finished dish with icing sugar or serve pancakes with jam.
Pour kefir at room temperature. Any dairy product is suitable: fermented baked milk, yogurt, yogurt or liquid sour cream. By the way, with the latter it turns out very tasty and satisfying.
Thoroughly mix the liquid ingredients, pour the olive oil. It can be replaced with melted creamy or regular vegetable.
Mix wheat flour with soda and baking powder, add to the bowl in small portions, knead the dough.
We mix the ingredients for several minutes, the finished dough for pumpkin pancakes should turn out to be thick, smooth and uniform. If the consistency is very thick - pour a little kefir, if liquid, then pour a little more flour.
We well heat the pan, pour a tablespoon of vegetable oil for frying. Wipe off excess oil with a crumpled paper towel. Pour the dough into a preheated pan with a tablespoon - one spoon per pancake. I advise you to put an oiled towel next to the stove on a plate and grease the pan before each next serving of fritters.
We fry on medium heat for 2-3 minutes on each side. Gently turn over with a spatula.
Remove the fried pancakes from the pan, immediately grease with butter. Fry quickly until the whole dough is over. Golden pumpkin pancakes with sea buckthorn are ready. Serve hot, bon appetit.
If there are no pumpkin blanks in the bins, then mashed potatoes can be quickly prepared from fresh pumpkin. We peel the vegetable from the peel, scrub the seeds. Cut the flesh into small cubes, put in a saucepan, pour boiling water. Cook for 15-20 minutes, then drain the water, grind with a submersible blender and cool.