Autumn delight: Crafting perfect pumpkin pancakes
A good pancake batter is crucial for the success of this dish. Before you start frying, ensure that the proportions are correct and that the batter has the right consistency. Try my tip with an autumn ingredient, which makes the finished pancakes from the pan flexible, soft, and deliciously sweet.
Cool autumn days are the perfect time to enrich our menu with warm, aromatic dishes. At the same time, it's a great way to use seasonal ingredients and enjoy the wealth of flavours at this time of year. If you dream of very soft, flexible, and simple pancakes, try making them with added pumpkin purée.
What toppings for pumpkin pancakes?
Pancakes are a dish we can easily adapt to seasonal ingredients like pumpkin, apples, and cinnamon. Pumpkin will be in the batter, and delicious toppings include apples sautéed with cinnamon. They can also be caramelised with brown sugar—soft inside but crispy on the outside. Sweet pumpkin pancakes can also be served with honey or maple syrup, adding exceptional sweetness and depth of flavour.
Pumpkin purée pancakes
Pumpkin pancakes can be served both sweet and savoury. In the sweet version, vanilla cottage cheese with cinnamon is a great match, while for savoury, cream cheese with herbal pepper, beets, and rocket works well. Below are the ingredients for pancakes with pumpkin purée added to the batter before frying.
Ingredients:
- 3 eggs,
- 240 ml milk,
- 120 ml sparkling water,
- 100 g pumpkin purée,
- 150 g plain flour,
- A small pinch of salt,
- Oil for frying.
Preparation:
- Beat the eggs in a bowl.
- Add the milk and pumpkin purée.
- Mix with the flour and salt.
- Let it rest for 10–15 minutes. The pumpkin pancake batter should have the consistency of single cream but should run off the spoon.
- Fry in portions on a heated pancake pan brushed with oil (it's convenient to use a kitchen brush or paper towel for this).
- Serve with your favourite toppings.
