Pumpkin pancakes: Elevate autumn meals with seasonal flair

A good pancake batter is essential for the success of this dish. Before you start frying, ensure the proportions are correct, and the batter has the right consistency. Try my tip—with an autumn ingredient—that makes the finished pancakes flexible, soft, and deliciously sweet.

Cool autumn days are the perfect time to enrich our menu with warm, aromatic dishes. It's also a great opportunity to use seasonal ingredients and enjoy the rich flavors of this time of year. If you dream of very soft, flexible, and simple pancakes, make them with added pumpkin puree.

Pancakes are a dish that can easily be adjusted to seasonal ingredients like pumpkin, apples, and cinnamon. Pumpkin will be in the batter, and among the toppings, you might enjoy apples sautéed with cinnamon. They can also be caramelized with brown sugar, making them soft inside but crispy on the outside. Sweet pumpkin pancakes can also be served with honey or maple syrup, which adds exceptional sweetness and depth of flavor.

Pumpkin pancakes can be served both sweet and savory. In the sweet version, vanilla cottage cheese with cinnamon pairs well, while for savory, cream cheese with herbal pepper, beets, and arugula works well. Below are the ingredients for pancakes with pumpkin puree added to the batter before frying.

Ingredients:            

• 3 eggs
• 1 cup milk
• 1/2 cup sparkling water
• 3.5 oz pumpkin puree
• 5.3 oz all-purpose flour
• Pinch of salt
• Oil for frying

Preparation:          

1. Beat the eggs in a bowl.
2. Add milk and pumpkin puree.
3. Mix with flour and salt.
4. Let it rest for 10-15 minutes. The pumpkin pancake batter should have the consistency of heavy cream but should run off the spoon.
5. Fry in portions on a heated pancake pan brushed with oil (it's convenient to use a kitchen brush or paper towel for this).
6. Serve with your favorite toppings.