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PUMPKIN PURÉE
- 1 tablespoon of butter
- a pinch of salt
- 1 small hokkaido or butternut pumpkin
PANCAKES
- 50 g of plain yogurt (depending on the thickness of the pumpkin purée)
- 2 eggs
- 170 to 190 g of all-purpose flour
- 30 g of melted butter
- 2 tablespoons of powdered sugar
- 2 teaspoons of baking powder
- a pinch of salt
- oil for frying
INSTRUCTIONS for Pumpkin Purée
- 1Wash the pumpkin, cut it in half, and scoop out the seeds. The butternut squash needs to be peeled, but the hokkaido does not, as the skin softens sufficiently during cooking. Cut the flesh into 3 cm cubes.
- 2Melt the butter in a saucepan, add the pumpkin, salt, and about 50 ml of water, cover with a lid, and simmer, stirring occasionally, for 15 to 20 minutes. Blend the cooked pumpkin into a purée.
INSTRUCTIONS for Pancakes
- 1Sift the flour and mix it with baking powder and salt. Add 200 g of pumpkin purée. If the pumpkin purée is too thick, mix it with yogurt. Whisk in the eggs with butter, then sugar, and gradually add the flour to create a thicker batter.
- 2Fry the pancakes on a low flame in a small amount of oil on both sides for about 2 minutes. Serve warm.
Laskominy od Maryny
A successful Brno-based food blogger and owner of a great bakery has teamed up with Rohlik to bring you a batch of great treats.