Very soon, the harvest of fresh vegetables will begin to ripen in the gardens, and in the meantime, last year’s supplies can be stored in the cellars.
We will tell you what else you can make from pumpkin when porridge, soup or just stewed vegetables no longer arouse interest. We will talk about ruddy pumpkin pancakes, or, as they say in the village, pumpkin pancakes.
To prepare you will need:
- 200-250 g pumpkin pulp;
- 1 egg;
- 2-4 tbsp flour;
- 1-15 tbsp sour cream;
- 1 tsp vegetable oil;
- 1 tbsp sugar;
- a pinch of salt and soda (slaked) on the tip of a knife.
How to cook
The pumpkin needs to be peeled, the seeds removed and the pulp grated on a fine grater or passed through a meat grinder.
If the pumpkin releases a lot of juice, the excess should be squeezed out.
Next, add sour cream, sugar and salt, egg and mix. Having obtained a homogeneous mixture, you need to add slaked soda and 1 teaspoon of vegetable oil.
Next, sift the flour, knead it and you can bake the pancakes.
The dough should be thick in consistency and flow smoothly from a spoon.
Heat a frying pan with vegetable oil and fry the pancakes on both sides until done. Serve with sour cream.
Bon appetit!
