Perfect your pancake game: Embrace autumn with pumpkin puree
A good pancake batter is the key to success for this dish. Before you start frying, ensure the proportions are correct and 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 rich flavours of this time of year. If you're dreaming of very soft, flexible, and simple pancakes, make them with added pumpkin puree.
What toppings for pumpkin pancakes?
Pancakes are a dish we can easily adjust to seasonal ingredients like pumpkin, apples, and cinnamon. Pumpkin will be in the batter, and among the toppings, delicious choices include apples sautéed with cinnamon. They can also be caramelized 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 puree pancakes
Pumpkin pancakes can be served both sweet and savoury. In the sweet version, vanilla cottage cheese with cinnamon is a great match, and for savoury, cream cheese with herb pepper, beets, and arugula works well. Below are the ingredients for pancakes with pumpkin puree added to the batter before frying.
Ingredients:
- 3 eggs,
- 250 ml (1 cup) milk,
- 125 ml (1/2 cup) sparkling water,
- 100 g (1/2 cup) pumpkin puree,
- 150 g (2/3 cup) all-purpose flour,
- small pinch of salt,
- oil for frying.
Preparation:
- Beat the eggs in a bowl.
- Add milk and pumpkin puree.
- Mix with flour and salt.
- Let it rest for 10–15 minutes. The pumpkin pancake batter should have the consistency of heavy 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.
