Salted pumpkin pancakes are my latest experiment to use in a creative way my beloved pumpkin. These pumpkin pancakes are perfect to be served as an appetizer or as an aperitif and will go away one after another quickly once you arrive on the table. It 'a recipe that really love children, Elisa quite loved and sometimes requires me to dinner, the sweet pumpkin combined with the taste of Parmesan fact is un'accostamento who worships, and how to blame her;) Autumn has arrived and I welcome you to my blog with my delicious pumpkin pancakes in the afternoon I will give you another sfizioseria that you can prepare with the same batter, do not miss the recipe 🙂 I leave you and go to meet the comments and the emails you sent me, a basin and later.
- 4 people
- 250 grams of pumpkin
- 1 egg
- 50 grams of flour 00
- 30 grams of Parmesan cheese
- 20 grams of cheese
- 100 ml of milk
- 1/2 teaspoon instant yeast
- seed oil
How to make savory pumpkin pancakes
In a bowl mix the flour, the egg yolk and the baking powder.
Add the milk and continue beating until everything is blended.
From Whip the egg white.
Add to the mixture and stir gently.
Now put the Parmesan and pecorino, amalgamating.
After cutting into pieces the pumpkin, cook a few minutes in the microwave or in the oven for 20 minutes and then mash it with a fork.
Put the pumpkin in the batter and stir to tie it all.
Let us fry. Put oil in a saucepan, when it fell a hot spoon of batter for each pancake and lift it when it will be golden.
Salted pumpkin pancakes are ready to be enjoyed.