Custard Pancakes with Stewed Pumpkin, Apple, and Raisins
Baking and Desserts • European
Description
I constantly urge everyone to replace 'empty' white flour with whole grain flour, or at least dilute it with an equal part of the latter. Even better — make it a norm to enrich any dough with a couple of tablespoons of bran each time. This will already make your diet healthier!
Ingredients
- Chicken Egg 2 pieces
- Kefir 5 fl oz
- Wheat Flour 5 oz
- Water 5 fl oz
- Activated Baking Soda ½ teaspoon
- Butter 0 oz
- Sugar 0 oz
- Salt a pinch
- Pumpkin 10 oz
- Apple 5 oz
- Carrot 0 oz
- Light Raisins, Seedless 0 oz
- Ground Cinnamon to taste
Step-by-Step Guide
Step 1
For the custard dough, we need to beat a couple of eggs with a pinch of salt and a tablespoon of sugar, then pour in a glass of starter (kefir/yogurt/sour milk) and, stirring, heat it to about 120°F.
Step 2
Then we add the sifted flour to the mixture and knead a pancake-like dough. In a glass of hot water, dissolve the baking soda and also incorporate it into the dough — now it should be thinner, like pancake batter. Add a little oil (clarified butter or vegetable oil) as well. Let the dough 'rest' for 20-30 minutes. It's ready to bake classic pancakes, as usual — with a drop of oil, in a well-heated pan, over moderate heat.
Step 3
While the dough is cooling, it's the perfect time to prepare the filling: sauté the peeled pumpkin and carrot, cut into pieces, in a small amount of oil, with the remaining sugar and cinnamon (to taste) under a lid — until semi-soft. At the end, add finely chopped apple and remove from heat. Soak, rinse, and add the raisins to the filling.
Step 4
Each finished pancake is 'filled' with the filling and decorated as your imagination dictates — rolled, triangular, or traditional rectangular envelopes + a little honey in a bowl, and there you have it — a fairy tale turned into reality ;)
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