Pumpkin pancakes, fluffy and perfect for a sweet treat – Paweł’s pancakes will delight sweet tooths of all ages. Serve them warm with caramelized bananas!
Ingredients
Pumpkin pancakes
- Brown sugar – 2 tablespoons
- Sugar – 50 g
- Hokkaido pumpkin – 250 g
- Eggs – 2
- All-purpose flour – 180 g
- Whole milk (3.2%) – 100 ml
- Oil – 2 tablespoons
- Pumpkin seed oil – 2 tablespoons
- Baking powder – 0.5 teaspoon
- Gingerbread spice – 0.5 teaspoon
- Orange juice – 300 ml
Caramelized bananas:
- Bananas – 4
- Maple syrup – 200 ml
Decoration
- Walnuts – 30 g
Preparation
Peel and chop the pumpkin into pieces. Place them in a saucepan, pour in the orange juice, add sugar, and cook over low heat without covering until the pumpkin is soft. Blend everything (together with the remaining juice).
In a bowl, mix the flour, gingerbread spice, and baking powder. Separate the egg whites from the yolks. Beat the egg whites with brown sugar until fluffy, then add the yolks and beat a little longer. Add milk and the cooked, blended pumpkin to the dry ingredients. Mix with a whisk until you get a smooth batter. Add pumpkin seed oil and beaten eggs with sugar. Gently mix.
Fry the pancakes until golden brown in a hot frying pan with rapeseed or sunflower oil. Peel and slice the bananas. Pour maple syrup into a heated frying pan and caramelize the bananas on both sides.
Serve the pancakes warm with hot caramelized bananas. You can decorate the top with walnuts.
