Pumpkin Pancakes with Honey and Cinnamon – Easy Recipe

Name: Pumpkin Pancakes with Honey and Cinnamon – Easy Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: Pumpkin 1 kg; Egg 2; Sugar 3-4 tbsp; Flour 3-5 tbsp; Vanillin 2 g; Baking soda 1 pinch; Vegetable oil 100 ml; Raisins, nuts, honey, cinnamon to taste

Pumpkin pancakes are quick and easy to make, and all you really need is a good sweet pumpkin and the will to cook.

Nobody can say for sure where the pumpkin comes from. Some say it is native to the Americas, others say Asia. I once read that pumpkins were known as far back as ancient Egypt. Whatever the case, pumpkins now grow all over the world. The pumpkin is a very tasty and healthy vegetable, a source of vitamins and minerals. In the old days, pumpkins were made into bottles for water and other useful liquids. The pumpkin is a champion when it comes to iron content, which is probably why it is so heavy — just kidding.

Halloween, the eve of All Saints' Day, is a beautiful holiday that is hugely popular in the US! It never really caught on here, and carving jack-o'-lanterns out of pumpkins is not our tradition. For us, the pumpkin is first and foremost a source of delicious seeds, which I, for one, could eat endlessly, and of fried pumpkin with honey.

Edible pumpkin varieties suit any cooking method and are easily digested. Pumpkin porridge with milk is perhaps the most important dish of my childhood, when huge, colorful pumpkins grew all over my grandmother's vegetable garden. Huge is an understatement. I once read that record-breaking pumpkins can weigh more than half a ton.

Besides pumpkin porridge and my grandmother's syrniki, my favorite dishes are pumpkin pancakes, or pumpkin crepes, and cabbage fritters. These pancakes cook very quickly, just like banana pancakes with soured milk and others. The hardest part is peeling the pumpkin, whose skin is as hard as granite.

Pumpkin pancakes — tasty, healthy and loved by everyone

Ingredients

4 servings

Pumpkin 1 kg
Egg 2
Sugar 3-4 tbsp
Flour 3-5 tbsp
Vanillin 2 g
Baking soda 1 pinch
Vegetable oil 100 ml
Raisins, nuts, honey, cinnamon to taste

Step-by-step recipe

To make pumpkin pancakes, first peel the pumpkin and remove the seeds. This is no easy task. Pumpkin skin is incredibly hard. So it is better to use a sturdy steel knife rather than a ceramic one — a ceramic knife will most likely break right away. It is also worth protecting your hands from blisters.
It is easier to peel the pumpkin after cutting it into pieces, or wedges. Remove the seeds and scrape the inside of the pumpkin clean. Rinse the pumpkin seeds under cold water, spread them out on paper and let them dry. Then roast them and enjoy an endless pastime you just cannot give up — snacking on roasted seeds.
You could probably make pumpkin pancakes from raw pumpkin, but it is better to boil it a little first. Cut the pumpkin into medium-sized cubes.
Put the pumpkin pieces into a large pot and cover with cold water so the pumpkin is completely submerged. Put the pot on the stove and cook over medium heat for 10 minutes after the water comes to a boil.
You can drain the water after boiling, but it is better to save a little in a cup: you may need it to thin the pumpkin puree to the desired consistency. Wait until the boiled pumpkin pieces cool down.
To make pumpkin pancakes, the boiled vegetable needs to be turned into a puree by any means you have. Mash it, grate it, blitz it in a blender or put it through a meat grinder. By the way, a meat grinder is very convenient and quick, but I prefer a blender.
Add sugar (to taste), eggs, vanillin and a pinch of baking soda to the pumpkin puree. If you like, add a pinch of cinnamon. Mix thoroughly.
Keep stirring while gradually adding the flour in small portions. You should get a semi-liquid batter of a lovely orange color, about as thick as a very stiff porridge.
Pour vegetable oil into a frying pan and heat it over high heat.
Be sure to let the oil get really hot, or your first pumpkin pancakes will all turn out lumpy.
Use an ordinary spoon to drop portions of the pumpkin batter into the pan, leaving gaps between them. One spoonful of batter makes one pancake.
Fry the pancakes over medium heat until golden brown on each side. If the first batch of pumpkin pancakes spreads a little, add more flour to the batter and mix again. It will surely work out, you just need to get the right thickness of the pumpkin batter.
Don't eat the pancakes right away, straight from the pan. Let them cool down a little.
Be sure to drizzle the pancakes with a little honey. And they are also delicious sprinkled with raisins and nuts.
Pumpkin pancakes are delicious with fresh milk.