Pumpkin pancakes with cheese

For the recipe: Pumpkin Flapjacks with Cheese Unsweet, soft and spongy pumpkin pancakes. The base of the dough for these pancakes is pumpkin puree topped with sour cream and cheese. It is the taste of cheese that will be predominant, and pumpkin will provide the fritters with bright color and tenderness.

Ingredients (for 3 servings)

Pumpkin - 240 g (180 g peeled)

Hard cheese - 50 g

Sour cream (25% fat content) - 60 g

Egg - 1 egg

Flour - 80-100 gr

Baking powder - 0,5 tsp.

Vegetable oil (for frying) - 60 ml

Salt - to taste

Ground black pepper - to taste


Prepare the necessary ingredients.

You can use ready-made pumpkin puree, such as baby's pumpkin puree.

Peel a piece of pumpkin weighing about 240 grams from the skin and fibrous pulp with seeds. After peeling, the pumpkin weight is 180 g. Cut the pumpkin flesh into small cubes.

Now the pumpkin needs to be cooked. I will do this in the microwave. You can also roast the pumpkin (20-30 minutes at 180 degrees) or stew (15-20 minutes in water).

So, the microwave cooking option: transfer the pumpkin cubes to a suitable crock with a lid, pour in 3 tablespoons of water, close the lid and cook for 10 minutes at 700 watts.

Transfer the cooked pumpkin cubes to a bowl and mashed potato with a fork. You can also use a blender, but in this case I wanted the consistency of a coarse puree with small pieces.

Allow the pumpkin puree to cool.

In the cooled pumpkin puree, grate the cheese on a coarse grater.

Add egg and sour cream.

Mix it.

Then add flour, salt and black pepper.

Knead the dough again. The consistency should be like a classic pancake batter: not thick and not liquid.

Heat vegetable oil in a pan and pour pumpkin-cheese batter in it with a tablespoon, using 1 tablespoon of batter with a slide for one fritter.

Cover the pan with a lid and fry the pancakes over medium heat until the surface has set, 2 to 3 minutes.

Then flip the pancakes over and fry also under a lid over medium heat for another 2-3 minutes.

Fry fritters of the remaining dough in the same way. I had a total of 9 pieces.

The original pumpkin and cheese fritters are ready!

Serve the pumpkin and cheese pancakes warm, ideally with sour cream.

Bon appetit!