Pumpkin pancakes
Pumpkin pancakes are a perfect dish for children. They are extremely easy to make—the recipe is similar to the one we use for potato pancakes. The delicious pumpkin pancakes we suggest don’t fall apart and pair perfectly with a minced-meat filling. That’s why they’re excellent as a dinner dish. Pumpkin pancakes are a quick and simple recipe for a savory dish you’ll love. Children will surely appreciate their taste, appearance, and aroma, which are hard to resist.
This pumpkin pancake recipe is designed so that it doesn’t require milk. Therefore, it’s suitable for people with lactose intolerance. Milk-free pumpkin pancakes are a proven dish full of vitamins and valuable nutrients.
Make the most of the season—choose pumpkin and conjure up delicious goodies; you can read about its benefits in our article. There you’ll learn why it’s worth having pumpkin in your kitchen. Have you bought a fine pumpkin and don’t know how to use it all?! Also try our recipe for pumpkin and apple jam and prepare preserves perfect for winter.
Notes
Preparation:
Start by preparing the filling:
Using the coarse side of a grater, grate the carrot and celeriac. Cut the leek and onion into small pieces. In a frying pan, add a tablespoon of butter and gently sauté the onion (just until translucent), then add 2 tablespoons of oil and the meat and brown it lightly as well. Next, add the vegetables and spices. You can pour in a small amount of water (so it softens but doesn’t burn). When the water evaporates and the vegetables have softened, press in the garlic and add the tomato paste. After mixing, taste and adjust the seasoning.
Time to make the pumpkin pancakes:
Peel the pumpkin and grate it using the coarse side of a grater. Grate the onion as well, but on the fine side. Leave everything for 3–5 minutes, then pour off the excess liquid. Add the egg, spices, and flour. Mix everything with a spoon – you need a thick batter. Heat oil in a frying pan and place the batter on it to form one large, fairly thick (approx. 0.5 cm) pancake. When the pancake is nicely browned on the bottom, flip it with a wide spatula so it doesn’t break and brown the other side. After transferring to a plate, place the prepared warm filling on half of the pancake (you can sprinkle with Parmesan to “boost” the flavor) and cover it with the other half. The dish is ready to serve.
