Pumpkin pancakes recipe to prepare very soft and quick savory pancakes, pumpkin pancakes to fill or enjoy plain.
Cook the pumpkin in the microwave for 10 minutes at maximum power (900 W) or in a static oven at 200°C for about 30 minutes.
Separate the pumpkin flesh from the skin and mash it with a fork.
In a bowl, combine the pumpkin puree, egg, milk, and a pinch of salt, mixing well.
Add the Parmesan, flour, and yeast, stirring until you get a smooth batter.
Lightly oil or butter the pancake pan, pour a ladle of batter, and cook the pancakes for 2-3 minutes on each side.
Serve the pancakes plain or filled as desired.
Pancake pan
Oven tray
Pumpkin pancakes can be stored in the refrigerator covered with plastic wrap for 2 days, or they can be frozen.
Suitable to be enjoyed plain or accompanied by cold cuts, cheeses, and vegetables.
Italia, Toscana
| Energy (kcal) | 170.3 |
| Carbohydrates (g) | 22.5 |
| of which Sugars (g) | 2.96 |
| Fat (g) | 5.33 |
| of which Saturates (g) | 2.79 |
| Protein (g) | 9.18 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.23 |
