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