Traditional pancakes, I prefer to replace Apple, pumpkin, plum, carrot etc. the Principle of this recipe is similar to the cookie recipe, which I make based on Apple, carrot and pumpkinpuree.
Feature of such dishes is the inclusion in the diet more fruits/vegetables and the ability to cook them without added sugar due to the natural sweetness of fruit.
The recipe for pumpkin pancakes (about 20-25 pieces with a diameter of 8-10cm):
Ingredients.
Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),
Milk 250-300 ml (any, but very tasty with coconut low-fat),
Puree of pumpkin – 300 g
Egg – 3 PCs.,
Coconut oil (you can substitute any vegetable oil that you like) – 2 tbsp.
Salt – 0,5 tsp,
Ground vanilla – 1 tsp or seeds of half a vanilla pod
Cinnamon – 3 tsp,
Ground ginger 0.5 tsp.,
Nutmeg – 0.5 tsp.,
Optional zest of half an orange and half a lemon.
Spices can add any of your own. Pumpkin is very good combination of cardamom and star anise, but I don’t use them.
How to do it.
1. Pumpkin puree.
Pumpkin wash, cut in half, remove the seeds (you can leave them and very tasty bake), put the skin down and bake in the oven without adding anything. Clean the pumpkin, you can either a tablespoon, scooping the flesh straight from the rind or hands to tear off the thin skin, it depends on the variety. After that the pulp need slenderite into a puree. If required can add water. Puree the consistency should resemble very thick cream.
Also, the pumpkin can be done steamed or saute in a small amount of water and then punch in a blender. I usually bake a lot of pumpkin and then use it to make completely different meals.
2. In a blender to send pumpkin all ingredients except flour, punch and gradually add flour. Consistency should be like yogurt.
Keep in mind that if you experiment with other types of flour, the quantity will be different, do not overdo it. It is better to add gradually and watch for consistency.
Ideally, let the dough stand for 15-20 minutes, stir and then bake. This is necessary in order to test the developed gluten, which makes pastry more elastic. But if you don’t have the time to bake immediately. Especially if you use flour without gluten.
3. Fry in a pan with good nonstick coating. The pan well to heat, and then fry on a medium heat. The first batch with a drop of oil, then on a dry pan.
On the first side to fry until the pastry top is not dry, and the pancake safely, it will be easy perevernutyi on the second side for 1-2 minutes until tender.
It is important each time to stir the dough before sending the crepe in the pan. If this is not done by the end of the bake the dough on the bottom will be very tough. Pancakes are different in texture.
4. Feed.
Insanely delicious to serve these pancakes with cream cheese/sour cream/Greek yogurt and nuts pecans/walnuts, a little watering them with maple syrup and sprinkled with cinnamon. Or hazelnuts with honey instead. Well, very tasty!
But most of all I love these pancakes warmed up. Usually bake a lot at once in the evening. Part frozenand part is heated in the oven in the morning and is served as described above)
The fact that my recipe is very little flour in this recipe and the pancakes turn out a bit first. But if you give them soak overnight, then reheated, they will be just perfect. High fruits and vegetables, at least flour. Like pancake, eat, and like or not;)
If you eat the pancakes right away, I recommend them after roasting bake for 5-7 minutes at 180C, but this is optional.
The recipe for Apple pancakes (about 20-25 pieces with a diameter of 8-10cm):
Everything is by analogy with a recipe for pumpkin pancakes, but instead of pumpkin puree, I use fresh sour-sweet apples, peeled carefully from the skin, veins and seeds, and spices, use salt, vanilla and cinnamon, plus a handful of raisins. Raisins can not put, but it turns out just incredibly cool!
That is, the ingredients for Apple pancakes will be as follows:
Whole wheat flour – 100-120 g of tsz or 50/50 wheat with buckwheat flour (General flour you can and should experiment, but then its scope may vary),
Milk – 300 ml (any, but very tasty with coconut low-fat),
Fresh peeled apples – 300 g
Egg – 3 PCs.,
Coconut oil (you can substitute any vegetable oil that you like) – 2 tbsp.
Salt – 0,5 tsp,
Ground vanilla – 1 tsp or seeds of half a vanilla pod
Cinnamon – 3 tsp,
A handful of raisins.
The cooking process is the same as the pumpkin pancakes (see above), all raisins should be put in the prepared dough is the latest and mix with your hands, but do not penetrate into the blender. It needs to remain whole.
Important. For this recipe you can make delicious waffles in a waffle iron if you have it;) it Turns easier and faster!
