Pumpkin and Currant Pancakes
Recipe for soft, tender, and fragrant pancakes. The pancakes turn out very delicious. If you don't have currants, you can use candied fruits or any dried berries (raisins, dried apricots, prunes, etc.) instead.
Pumpkin
10.5 oz (peeled)
Eggs
2 pcs
Sugar
1/4 cup
Kefir
7/8 cup
Currants
2/3 cup (fresh or frozen)
Baking soda
1 tsp
Flour
1 1/4 - 1 2/3 cups
Sunflower oil
for frying (or ghee)
To prepare pumpkin and currant pancakes, grate the pumpkin on a medium grater.
Beat the eggs together with the sugar, add kefir, and mix.
Add the pumpkin, currants, baking soda, and flour. Mix everything well.
Depending on the juiciness of the pumpkin, you may need more or less flour.
Heat oil in a skillet and fry the pancakes for 5-7 minutes on each side.
Serve pumpkin and currant pancakes with sour cream, honey, or jam.
© Наталья Лиханова
(5/5)
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