Savory Pumpkin Pancakes
Procedure
Ingredients · Servings 4
- Whole egg
- 130 g Skimmed milk
- 80 g cold cooked pumpkin
- 80 g Flour
- Sale
- Baby
- Oil for greasing the pan
Method · 15 min
- Method: Place all the ingredients in the bowl and blend for 20 seconds/speed 5. Stir with a spatula and, if the mixture is too thick, add...
- Method: Place all the ingredients in the bowl and blend for 20 seconds/speed 5. Stir with a spatula and, if the mixture is too thick, add...
- Method: Place all the ingredients in the bowl and blend for 20 seconds/speed 5. Stir with a spatula and, if the mixture is too thick, add...
- Method: Place all the ingredients in the bowl and blend for 20 seconds/speed 5. Stir with a spatula and, if the mixture is too thick, add...
- Method: Place all the ingredients in the bowl and blend for 20 seconds/speed 5. Stir with a spatula and, if the mixture is too thick, add...
- Method: Place all the ingredients in the bowl and blend for 20 seconds/speed 5. Stir with a spatula and, if the mixture is too thick, add...
- Method: Place all the ingredients in the bowl and blend for 20 seconds/speed 5. Stir with a spatula and, if the mixture is too thick, add...
Place all the ingredients in the jug and blend for 20 seconds at speed 5.
Stir with a spatula and if you see that the mixture is too thick, add another 20 g of milk and repeat the operation.
Place our mixture in a bowl and let it rest for 5 minutes.
Meanwhile, prepare the non-stick pan and grease it with a little oil using absorbent paper.
Heat the pan over low heat, add a ladle of mixture and form the pancakes. Cook for a couple of minutes on one side and then on the other. Repeat until the mixture is used up.
When they are ready, fill them to your taste.
