Flow rate
Sweets
Duration
40 minutes
Difficulty
Easy
Ingredients
- 150 g of pumpkin pulp
- 20 g Occelli® butter + qb for cooking
- 70 ml of milk
- 1 egg
- 70 g of 00 soft wheat flour
- 1 tablespoon sugar
- ½ teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 pinch of salt
Preparation
Pumpkin pancakes are an original and tasty autumnal variation of the classic American pancakes: preferably eaten for breakfast, served with lots of honey and Occelli® butter (which will also be used for the preparation) in cubes, to start the day with a good reserve of energy!
Or you can accompany them with maple syrup (as tradition dictates) and maybe even with some fresh fruit to taste.
For those who want to prepare them in a savory version, simply eliminate the cinnamon and sugar.
Procedure
First, prepare the pumpkin: cut it into pieces and steam it for 5-10 minutes or until it is soft (cut it into small pieces to reduce cooking time). Alternatively, you can also cook it in the oven, if you prefer.
Once cooked, let it cool a little and then blend it until it becomes a puree (if you don't have a blender or a hand blender you can simply mash it well with a fork).
In a saucepan, melt the Occelli® butter. Then, collect all the liquid ingredients in a bowl: the lightly beaten egg, the milk and the melted butter. Mix and add the pumpkin puree, making sure it is well combined.
Separately, mix together the dry ingredients: flour, yeast, sugar, salt and cinnamon. Now combine the two compounds, working everything well with the whisk to avoid the formation of lumps: you must obtain a smooth batter.
Now let's move on to cooking: heat a non-stick pan well, melt a knob of butter and cook a generous ladle of batter. Turn the pancake with a spatula when bubbles form on the surface and brown it well on the other side. Continue like this until you have used up the batter, buttering the pan from time to time, if necessary.
Serve the pancakes stacked on top of each other, accompanied with honey and Occelli® butter in cubes!
