Pumpkin and Oatmeal Pancakes
Baking and Desserts • European
Description
Serve with jam or preserves, but they are also very tasty on their own.
Ingredients
- Farm fresh eggs 3 pieces
- Instant Oatmeal 4 tablespoons
- Fermented Milk 5 fl oz
- Sugar to taste
- Ground Cinnamon ½ teaspoon
- Pumpkin 5 oz
- Wheat Flour 1 tablespoon
Step-by-Step Guide
Step 1
Add eggs, fermented baked milk (can be substituted with kefir), cinnamon, and sugar (to taste) to the oatmeal.
Step 2
Boil the pumpkin and mash it well. You can add more pumpkin to lessen the taste of the oatmeal and make it sweeter. Then add it to the ingredients listed above.
Step 3
Mix everything well with a spoon or whisk. Gradually add the flour. The batter should not be too runny or too thick. About 1–1.5 tablespoons should be enough.
Step 4
Cook in a non-stick skillet WITHOUT OIL over medium heat (6 or 7). They cook quickly, literally 20 seconds on one side. Use a wooden spatula to make flipping easier.
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