Pumpkin Pancakes.

Pumpkin Pancakes.

1 cup grated pumpkin
Eggs 2 pcs.
Flour 120-150 gr.
Milk 250 ml.
Sugar 3 tbsp. l.
Salt 1/3 hours. L.
Slaked soda 1/3 hours. L.
Cocoa 1 tbsp. l.
Olive oil 2-3 tbsp. l.

Pumpkin should be sweet, juicy and bright orange. To crepes were tender and tasty, the best pumpkin rub on a small grater. Cooked (baked, steamed) pumpkin does not have a pronounced taste and color, which is inherent in the crude product.
We spread the grated pumpkin in a bowl, smash the eggs, add sugar, salt, baking soda.
Pour in milk and olive oil.
Add the flour. Knead the dough pancake – it should be a little thicker than normal pancake. Carefully stir lumps – of pumpkin is somewhat more complicated.
A few tablespoons of the dough is poured into a small bowl. I poured the 5 items. l.testa. Mixed with cocoa. If you get a very thick mass, dilute with a little milk.
Let the dough stand for 10-20 minutes, rest – during which time the gluten in the flour swells, the dough becomes more viscous, volume, convenient to use.
Well warmed up frying pan, lightly grease it with oil in the future is sufficient that the amount of oil that you added during kneading. However, it happens that pancakes stick and tear, then you need to grease the pan before each new batch of dough.
Poured onto preheated griddle a few spoonfuls of the main, yellow dough.
Evenly distribute it across the surface, and then quickly drip on the surface of the pancake batter brown, imitating spots on the skin of a giraffe. Fry the pancakes on both sides until golden brown.
Shooting, fold the stack of pancakes from a pumpkin, grease with butter or collapse triangle and served with sour cream, honey, condensed milk, jam or whipped cream.

блин из тык

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