Pumpkin pancakes on kefir, with banana
A tasty breakfast or a hearty snack from the products available! Let's make pumpkin pancakes with kefir and banana. Pumpkin picking season is in full swing - time to indulge in delicious and healthy dishes. Pumpkin fritters turn out very tender, juicy, moderately sweet and fragrant. Ingredients (for 3 servings)
Pumpkin (peeled) - 300 g
Banana (peeled) - 120 g
Eggs - 2 units.
Kefir (fat content 1 %) - 150 ml
Flour - 100 gr
Sugar - 40 gr
Baking powder - 1 tsp.
Cinnamon ground - 0,5 tsp.
Vanilla sugar - 0,5 teaspoon
Salt - 1 pinch
Vegetable oil (for frying) - 30 ml
Prepare all the necessary ingredients.
Any kind of pumpkin will do.
Kefir can be taken of any fat content.
Choose a banana well ripe, sweet and fragrant.
Add spices to your taste.
Sift out the flour.
Pour kefir in a bowl.
Add the eggs and whisk until smooth.
Pour vanilla sugar, regular sugar and salt into the egg/kefir mixture. Stir until all ingredients are completely dissolved.
Peel the pumpkin and remove the seeds. Rinse under running water and pat dry with paper towel.
Grate the pumpkin on a fine grater, add to the rest of the ingredients and mix.
Peel banana, mash it with a fork or grate it on a coarse grater. Add to the rest of the ingredients, mix.
Add sifted flour, baking powder, ground cinnamon. Stir to make sure there are no flour lumps.
The dough for pumpkin pancakes is medium thick.
Heat vegetable oil in a frying pan. Spoon pumpkin batter into small round pancakes. Turn heat down to low and cook covered for 3 to 4 minutes on one side.
Flip the pancakes and fry for another 2-3 minutes, until crispy (you can already do it without the lid).
Then place the fritters on a paper towel to soak up the excess oil.
Fry all the fritters in the same way.
Buttermilk pumpkin pancakes with banana are ready.
Serve the fritters with jam, condensed milk or sour cream. Enjoy your tea!