Pumpkin is the main vegetable in autumn. It is very good for our health. Pumpkin reduces the risk of cancer. It is great for hair, teeth, skin and nails. It improves vision and strengthens immunity. Pumpkin is wholesome for heart and blood vessels. It helps to reduce excess weight. In addition, pumpkin keeps its wholesome effects even after heat treatment. There are many tasty dishes with pumpkin such as soups, jams, breads, cakes and cookies and other sweet and salted dishes. Today we are sharing the recipe of pumpkin pancakes. This dish is eggs-free and vegan.
To cook eggs-free pumpkin pancakes, we need:
Pumpkin (peeled) – 750 grams
All-purpose flour – 150 grams
Salt – 1 teaspoon or to taste
Turmeric powder – 1/2 teaspoon
Ground asafetida 45% – 1/4 teaspoon
Ground black pepper – 1/3 teaspoon
Paprika – 1/3 teaspoon
Ground coriander – 1/2 teaspoon
Nutmeg – 1/4 teaspoon
Kalinji seeds – 1/2 teaspoon
Vegetable oil for frying
Step 1. Peel the pumpkin.
Step 2. Grate the pumpkin on a coarse grater.
Step 3. Bring a big bowl. Put the pumpkin into the bowl, add salt, mix thoroughly and leave for 30 minutes.
Step 4. After 30 minutes the pumpkin should have emitted some liquid. If the pumpkin is very sappy and there is too much liquid, pour a little of it out. Add spices and mix them thoroughly.
Step 5. Add flour. You may need some more flour. That depends on the kind of your flour and sappiness of the pumpkin. The batter shouldn’t be thin.
Step 6. Heat a lightly oiled griddle or frying pan over medium high heat. Scoop the batter onto the griddle, using approximately 1 tablespoon for each pancake. Flatten them with the back of a spoon after placing in the griddle.
Step 7. Fry to brown on both sides. Finished!
You can serve your pumpkin pancakes as the main dish with sour cream or some sauce, or as a side with some other dish, for example, rice. They are tasty hot as well as cool.
Yield: 18-20 pancakes.
Cook together with us the food for soul and be happy!