I made these pancakes with pumpkin and cheese (or pies, tarts, pumpkin pies) today, for lunch. I was craving pumpkin fries. I did not have enough time to “play” with the pumpkin bread that must be rolled through the flour-egg-toast.
I thought I would simplify the process as much as possible and enjoy a tasty lunch. The idea came to me from pancakes (pie) with apple slices – which we all know from childhood. Instead of apples, I used pumpkin. As simple as that!
From the ingredients below I obtained approx. 20 pancakes with pumpkin having a diameter of approx. 10-12 cm. One serving is about 3 pieces.
Ingredients for Pumpkin Pancakes:
I don’t have many indications because everything is done very quickly. I thinly peeled the pumpkin and chopped it on the large grater. I lightly skipped them and left them for 10 minutes at a time. Then I squeezed them tightly in my hands and weighed them: I had 500 g.
In a bowl, I broke the 4 eggs, put a pinch of salt and pepper and 200 g of flour. I started mixing well with a mixer and thinned everything with 200 ml of cold milk which I added gradually. The obtained dough is thicker than that used for pancakes but it is smooth and homogeneous.
I grated 75 g of cheese (you can choose the type you want: Gouda, Emmentaler, Trappist, Tilsit, local brands or even feta, well-drained). I added the pumpkin and grated cheese to the dough above and I mixed everything well with a spoon. I tasted to see if it was quite salty and it wasn’t … so I put some more salt on it.
I heated a large pan and poured oil (about 1 cm thick) into it. I divided the pancakes forming 4 in each turn (my pan has a diameter of 28 cm). Their thickness is approx. 1 cm. I fried them over medium heat and returned them when they were beautifully browned.
I removed them on a tray lined with absorbent paper towels (to get rid of excess fat) one by one. In total, I fried 5 rounds of pancakes with pumpkin and I filled the oil in the pan after the no. 3.