Pumpkin Kefir Pancakes
Fluffy pancakes with the mild, sweet taste of pumpkin. They are cooked without a crust, in the oven or in a covered skillet, and are easy to pick up by hand.
- Time
- 40 min
- Serving
- 186 kcal
- Ingredients
- ≈ $0.36
- Protein
- 8 g
Ingredients
- 1 Pumpkinpack 1 kg ≈ $2.80 60 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Wheat flour 25 g
- 4 Kefirpack 900 ml ≈ $2.13 40 ml
- 5 Baking powder 1 g
- 6 Sunflower oil 3 ml
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
This recipe is for one serving, but it is usually made for 2 servings at once: use 1 egg and double the other ingredients. Peel the pumpkin1, cut into small cubes and steam, or microwave covered, for 7–8 minutes, until completely soft.
Mash the pumpkin1 with a fork into a puree and let it cool slightly. Add the egg and kefir4 and mix.
Mix the flour with the baking powder and stir into the pumpkin1 mixture. Stir to the thickness of sour cream and let rest for 5 minutes.
Oven method: preheat to 190 °C, line a baking sheet with parchment and grease lightly with oil. Spoon out the batter into pancakes about 1 cm thick. Bake for 15 minutes, until lightly browned.
Skillet method: grease the pan lightly with oil, spoon in the batter and cover with a lid. Cook over low heat for 3–4 minutes on each side without forming a dark crust, until the pancake is cooked through inside.
Let the pancakes cool for 5 minutes. Serve to a toddler whole or cut into strips.
Tips
- Why it works
- Let the batter rest for 5 minutes: the flour swells and the baking powder starts working, so the pancakes come out fluffy, not dense and raw inside.
- Substitutions
- Replace pumpkin with the same amount of zucchini, squeezed dry, or baked carrot. Kefir can be replaced with plain yogurt in the same amount.
- Common mistakes
- A dark crust outside and a sticky center mean the heat is too high. A pancake should be light golden and have no wet layer when cut.
- Storing and reheating
- Keep in a container in the fridge for up to 2 days. Reheat for 15-20 seconds in the microwave or in a covered pan. They freeze well, for up to a month.
- Serve with
- Serve for breakfast or an afternoon snack with a spoonful of plain yogurt or unsweetened applesauce.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
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