Pumpkin Pancakes with Yogurt Cream
Pumpkin pancakes with yogurt cream is a recipe featuring fresh ingredients from the dips category. Try this and other recipes from Spoonsparrow!
Ingredients
- 500 g muskmelon pumpkin (1 piece)
- Salt
- 250 g yogurt (1.5 % fat)
- 1 tbsp Olive Oil
- 1 tsp herb salt
- 5 eggs
- 2 tbsp milk (1.5 % fat)
- Pepper
- 45 g pumpkin seeds (3 tbsp)
- 30 g breadcrumbs (3 Tbsp)
- 2 tbsp sunflower oil
Instructions
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1.
Peel, clean and cut the pumpkin into small pieces.
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2.
Place pumpkin pieces in a pot, cover slightly with water, season with salt, and simmer for about 15 minutes until tender. Drain and let rest.
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3.
Puree the pumpkin finely, strain through a fine-mesh sieve and let it drain for 10 minutes.
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4.
Meanwhile mix yogurt with olive oil and herb salt and refrigerate until serving time.
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5.
Whisk eggs and combine with milk, salt, pepper, and pumpkin seeds. Fold in the pumpkin puree and breadcrumbs.
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6.
Heat some sunflower oil in a pan. Drop spoonfuls of the mixture into the pan. Cook pancakes on both sides over medium heat until golden brown. Drain on paper towels. Use all the oil and batter. Serve with yogurt cream.
