Traditional recipes

Pumpkin pancakes

Pumpkin pancakes

Peel a squash, grate it and sprinkle with salt and drain very well.

Beat eggs well with salt and pepper powder, add mineral water, oil and flour. Mix well to even out the composition. At the end, add the zucchini and finely chopped greens. Let the composition in the fridge for 20-25 minutes to rest.

Then fry the pancakes until golden brown on both sides.

We take them out and while they are hot, we fill them with grated cheese and we roll them or fold them in four.


Pancakes with cheese and pumpkin & # 8211 Delicious and easy to prepare

Pancakes with cheese and pumpkin are so tasty that they disappear immediately from the table. My husband eats them as soon as I take them out of the pan. I have to hide a few pancakes to make sure I can taste them too. Try this recipe too if you want to surprise your family.

Necessary ingredients:

  • 1 zucchini of about 300 gr
  • 150 gr grated cheese, 400 ml milk
  • 2 large eggs, 1 teaspoon salt
  • 3 cloves crushed garlic
  • 140 gr wheat flour, half a sachet of baking powder

Method of preparation:

We wash the zucchini and grate it. Add the grated cheese, milk, eggs and salt. Peel the garlic cloves and crush them with a press, then add them to the previously prepared mixture.

At the end, add wheat flour mixed with baking powder. We mixed everything very well. Put a pan with oil on the fire. When the oil heats up, pour a little dough into the pan (the dough is a little thicker than the classic pancake dough, so it will not flow so easily).

When the pancake has browned, turn it over. If you can't turn the pancake in the air, you can try with two spatulas. After the pancake is fried, on both sides, fold or roll and transfer to a plate.

Repeat the process until all the dough is finished. From the dough obtained, I managed to make 7 large pancakes. These pancakes with zucchini and cheese go great with a homemade garlic sauce. You must try this combination! Have fun with your loved ones and increase your cooking!


Pumpkin pancakes with cheese and cream sauce!

Seasonal recipe: delicate pumpkin pancakes with cheese. They are especially tasty served with fermented cream sauce.

INGREDIENT:

-1 teaspoon of baking powder

-1/2 teaspoon black pepper

METHOD OF PREPARATION:

1. Pass the zucchini through the small grater. Do not peel them if they are tender.

2.Put the cheese through the small or large grater.

4. Break the eggs into the pumpkin bowl, add black pepper, sugar and salt. Mix well with the target.

5. Add the dill and sift the flour with baking powder.

6. Mix with the whisk, then incorporate the cheese.

7. Pour the milk into small portions, stirring gradually, until you get the consistency of the pancake dough.

8.At the end, add the oil, mix and let the dough rest for 10-15 minutes.

9. Grease the hot pan (20 cm) with oil, pour 1 pinch of dough and spread it evenly over the entire surface of the pan.

10. Bake the pancakes for about 2 minutes on each side.

11. Fry all the pancakes in this way. Don't forget to grease the pan with a little oil before adding a new portion of dough.

12.Prepare the cream sauce. Mix the cream with chopped greens (dill), garlic given through the press and a pinch of salt. Adjust the quantities according to your preferences.

13. Roll the pancakes, place them on the plate and serve with sauce.

The pancakes are soft, thin and elastic. A delicious snack of simple and affordable ingredients.


Pumpkin Pancakes Diet: Recipe (photo)

First of all, you should prepare food for cooking pancakes, including pumpkin prepared my pumpkin, peeled Using a fruit juice blender grind Two eggs are added to the fruit juice mass Now you need to add the flour dough and sifted salt to taste heat pan and lightly fry the pancakes until golden brown. Good appetite!


Pumpkins with pumpkin and greens!

Simple, delicious, filling! If you like pumpkins, be sure to prepare this type of pancakes. The necessary ingredients are available, and the preparation time is quite short!

INGREDIENT:

-300 ml of milk (you can replace it with kefir or whipped milk)

-½ teaspoon baking soda

-green - to taste (optional).

METHOD OF PREPARATION:

1.Wash and peel the zucchini. Put it through the large grater.

2. Sprinkle a teaspoon of salt (or to taste) over the grated zucchini. Stir. Set it aside for 5-10 minutes, then drain some of the juice, which it has released.

3. Add your eggs, milk, baking soda and your favorite spices (we only used ground black pepper) to the bowl with the prepared zucchini.

4. Gradually add the sifted flour and mix until smooth. You need to get a fairly thick dough. Let it rest for 10 minutes.

5. Add the chopped greens (we used parsley) and oil. Stir.

6. Heat a pan with a diameter of 20-22 cm on a moderate heat. Add a little oil to it.

7.Then, using a large spoon or a small polish, pour a little dough into the prepared pan and spread it evenly (before shaping each pancake mix the dough): the pumpkin pancakes are thicker than the classic ones. Fry them on both sides, until golden brown, over medium heat.

8. Serve the pancakes. You can enjoy them as such or greased with butter, cream, mayonnaise, various sauces. They can also be filled with salty compositions: minced meat, mushrooms, vegetables, etc.

We greased them with mayonnaise mixed with garlic passed through the garlic press and chopped greens, after which we rolled them in the form of rolls, bending the side edges inwards. If you use this option, you can add a slice of pickled cucumber inside the pancakes: it's a great combination!


Pumpkins with pumpkin and greens!

Simple, delicious, filling! If you like pumpkins, be sure to prepare this type of pancakes. The necessary ingredients are available, and the preparation time is quite short!

INGREDIENT:

-300 ml of milk (you can replace it with kefir or whipped milk)

-½ teaspoon baking soda

-green - to taste (optional).

METHOD OF PREPARATION:

1.Wash and peel the zucchini. Put it through the large grater.

2. Sprinkle a teaspoon of salt (or to taste) over the grated zucchini. Stir. Set it aside for 5-10 minutes, then drain some of the juice, which it has released.

3. Add your eggs, milk, baking soda and your favorite spices (we only used ground black pepper) to the bowl with the prepared zucchini.

4. Gradually add the sifted flour and mix until smooth. You need to get a fairly thick dough. Let it rest for 10 minutes.

5. Add the chopped greens (we used parsley) and oil. Stir.

6. Heat a pan with a diameter of 20-22 cm on a moderate heat. Add a little oil to it.

7.Then, using a large spoon or a small polish, pour a little dough into the prepared pan and spread it evenly (before shaping each pancake mix the dough): the pumpkin pancakes are thicker than the classic ones. Fry them on both sides, until golden brown, over medium heat.

8. Serve the pancakes. You can enjoy them as such or greased with butter, cream, mayonnaise, various sauces. They can also be filled with salty compositions: minced meat, mushrooms, vegetables, etc.

We greased them with mayonnaise mixed with garlic passed through the garlic press and chopped greens, after which we rolled them in the form of rolls, bending the side edges inwards. If you use this option, you can add a slice of pickled cucumber inside the pancakes: it's a great combination!


Ingredients 10-12 pieces of pancakes with pumpkin and cheese:

  • 250g peeled zucchini
  • 2 eggs husband
  • 300g yogurt
  • 200g flour
  • 150g grated cheese (curd, cheese, mozzarella, parmesan, gouda)
  • 1/2 teaspoon salt
  • 30g oil
  • 1/2 sachet baking powder

How do we make the pancake recipe?

We put the zucchini on the grater with big holes, sprinkle a little salt and let it sit for a few minutes then squeeze it well with the juice left.

Beat the eggs well with the salt, add the yogurt, oil, flour mixed with baking powder and zucchini. At the end we add the cheese given on the grater with small holes. We get a flowing composition similar to that of pancakes.

Let the composition stand for 10 minutes then fry the pancakes on one side and on the other in the pan but with a little oil until they brown nicely. When you put the composition in the pan, lightly spread it with a spoon to make it as thin as possible.

You can make them bigger than the usual pancakes, I preferred to make them smaller, they seemed nicer to me.

Serve hot with yogurt, cream, garlic sauce & # 8230 choose what you like :)

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


Pumpkin pancakes?

Zucchini are the cheapest summer vegetables. They have a long season, which allows us to try different recipes. Pumpkins have a high water content (95%), like cucumbers and watermelon. Vitamins A, C, B and E are very rich.

Consumption of pumpkin provides the body with significant doses of magnesium (40% of the recommended daily dose), calcium, phosphorus and antioxidants.

The carotenoids (lutein, zeaxanthin and beta-carotene) in pumpkin are important antioxidants for eye health and vision preservation.

Zucchini are especially suitable weak, convalescent, calcium-deficient, overweight or cardiac.

Pumpkin pancakes - recipe

Try this way of preparing and eating pumpkins. The recipe is very simple and successful.

ingredients

• 1 suitable zucchini
• 2 eggs
• 1 tablespoon of oil
• wholemeal flour
• salt, pepper and other spices to taste

Pumpkin peel contains many nutrients that should not be "peeled". Wash the zucchini with apple cider vinegar and baking soda, then rinse well to remove pesticides from the peel.

Cut it in half and pass it through the grater with large holes in a sieve. Let it drain for a quarter of an hour over a bowl.

In a large bowl, beat the eggs well with salt and pepper. Add the grated zucchini, olive oil and a few tablespoons of the juice drained from the grated zucchini. Mix until smooth and add the flour, one tablespoon at a time, mixing well so as not to form lumps. The dough should be slightly thicker than normal pancakes.

Put the pan on the fire and grease it with a brush soaked in a little oil. Take from the pancake composition with a polish and pour into the hot pan. Let the pancakes bake until golden brown on one side, then turn them on the other side with a spatula.

Pumpkin pancakes are good and warm and cold. They can be eaten as such, with a salad of vegetables and greens, or stuffed with cheese or various sauces.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.


Dietary zucchini pancakes without flour

Thin pancakes from young pumpkin without problems can be made without a mandatory component of any kind of flour & # 8211 flour. In this case, the cakes do not fall apart, they turn out to be airy, light. Very simple, with a high calorie diet.

For 2 medium young pumpkins take:

The time is 25 minutes. Caloric content of 100 g & # 8211 67 kcal.

  1. Wash the juice with the peel in a blender, fry or rub finely on a grater. Salt, season with pepper.
  2. Leave the vegetable mass for 5-7 minutes to highlight the juice. Excess liquid is removed with a spoon or carefully poured.
  3. We bring the egg to the pumpkin. Mix well.
  4. Drizzle a little oil in the pan, turn on the middle heat. When the pan is hot, pour the squash dough so that we get small pancakes.
  5. Fry on both sides for one minute until a golden hue is barely visible.

Put diet pancakes on a paper towel to get rid of excess fat. Served with low-fat cream, natural yogurt sauce (kefir), garlic and greens.

If you want, you can taste the dough with different spices, add chopped parsley and season with herbs. Or mix the grated carrots in the pumpkin. The food will not cease to be dietary, but will gain in taste.

Try to prepare the duck in the orange sauce according to our recipe & # 8211 the meat turns out to be very tasty and juicy.

Read how to prepare green asparagus in the oven & # 8211 a tasty and healthy dish ..

How to cook Galinin chicken, read our article.


Dietary zucchini pancakes without flour

Thin pancakes from young pumpkin without problems can be made without a mandatory component of any kind of flour & # 8211 flour. In this case, the cakes do not fall apart, they turn out to be airy, light. Very simple, with a high calorie diet.

For 2 medium young pumpkins take:

The time is 25 minutes. Caloric content of 100 g & # 8211 67 kcal.

  1. Wash the juice with the peel in a blender, fry or rub finely on a grater. Salt, season with pepper.
  2. Leave the vegetable mass for 5-7 minutes to highlight the juice. Remove excess liquid with a spoon or pour carefully.
  3. We bring the egg to the pumpkin. Mix well.
  4. Drizzle a little oil in the pan, turn on the middle heat. When the pan is hot, pour the squash dough so that we take small pancakes.
  5. Fry on both sides for one minute until a golden hue is barely visible.

Put diet pancakes on a paper towel to get rid of excess fat. Served with low-fat cream, natural yogurt sauce (kefir), garlic and greens.

If you want, you can taste the dough with different spices, add chopped parsley and season with herbs. Or mix the grated carrots in the pumpkin. The food will not cease to be dietary, but will gain in taste.

Try to prepare the duck in the orange sauce according to our recipe & # 8211 the meat turns out to be very tasty and juicy.

Read how to prepare green asparagus in the oven & # 8211 a tasty and healthy dish ..

How to cook Galinin chicken, read our article.


Pumpkin pancakes?

Zucchini are the cheapest summer vegetables. They have a long season, which allows us to try different recipes. Pumpkins have a high water content (95%), like cucumbers and watermelon. Vitamins A, C, B and E are very rich.

Consumption of pumpkin provides the body with significant doses of magnesium (40% of the recommended daily dose), calcium, phosphorus and antioxidants.

The carotenoids (lutein, zeaxanthin and beta-carotene) in pumpkin are important antioxidants for eye health and vision preservation.

Zucchini are especially suitable weak, convalescent, calcium-deficient, overweight or cardiac.

Pumpkin pancakes - recipe

Try this way of preparing and eating pumpkins. The recipe is very simple and successful.

ingredients

• 1 suitable zucchini
• 2 eggs
• 1 tablespoon of oil
• wholemeal flour
• salt, pepper and other spices to taste

Pumpkin peel contains many nutrients that should not be "peeled". Wash the zucchini with apple cider vinegar and baking soda, then rinse well to remove pesticides from the peel.

Cut it in half and put it through a grater with large holes in a sieve. Let it drain for a quarter of an hour over a bowl.

In a large bowl, beat the eggs well with salt and pepper. Add the grated zucchini, olive oil and a few tablespoons of the juice drained from the grated zucchini. Mix until smooth and add the flour, one tablespoon at a time, mixing well so as not to form lumps. The dough should be slightly thicker than normal pancakes.

Put the pan on the fire and grease it with a brush soaked in a little oil. Take from the pancake composition with a polish and pour into the hot pan. Let the pancakes bake until golden brown on one side, then turn them on the other side with a spatula.

Pumpkin pancakes are good and warm and cold. They can be eaten as such, with a salad of vegetables and greens, or stuffed with cheese or various sauces.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic diseases or follow medication, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.