Pumpkin pancakes on kefir with cottage cheese – an ideal dinner option
Fall is rightly considered to be the pumpkin season. So, while you can, you should use pumpkin in all your dishes to the maximum. In addition to pumpkin porridge, casseroles, or pies, you can also make pancakes. They take just a few minutes to prepare and are perfect as a delicious breakfast.
The FoodOboz editorial team will tell you how to make pumpkin pancakes with kefir and cottage cheese.
An interesting fact: Mexico is considered the birthplace of pumpkins, and they appeared in Europe only after the discovery of America. Although the vegetable did not immediately win the hearts of farmers, like other traditional American crops. Later, pumpkins began to be used in farms all over the world, but the most popular use of pumpkins is not cooking at all.
A significant share of pumpkins in the world is used to make Halloween decorations.
Pumpkin pancakes with kefir
Ingredients:
- Egg – 2 pcs
- Kefir – 0.5 cups
- Flour – 1 cup
- Pumpkin – 400 g
- Salt – to taste
- Baking powder – 1 tsp
Method of preparation:
- Peel the pumpkin from the skin and seeds. Cut it into cubes. Bake or stew to make the pumpkin softer.
- Grate the pumpkin, and add eggs, kefir, flour, baking powder, and salt. Mix well.
- Heat a frying pan well and add the pumpkin mixture in small portions.
Pumpkin pancakes on kefir
Pumpkin pancakes with cottage cheese
Ingredients:
- Cottage cheese – 180 g
- Pumpkin – 300 g
- Flour – 2 tbsp
- Sugar – 2 tbsp
- Egg – 2 pcs
- Vegetable oil – to taste
Method of preparation:
- Peel the pumpkin, cut into cubes, and grate.
- Meanwhile, grind the cottage cheese with eggs, add the pumpkin, then add sugar and flour.
- Heat a frying pan well and add the pumpkin mixture in small portions.
Pumpkin pancakes with cottage cheese
Subscribe
Subscribe
