Pumpkin with Honey in Sesame, Served with Pear and Maple Syrup
Breakfasts • European
Description
Depending on the number of pancakes, the quantity of ingredients can be adjusted. The main thing is to maintain the ratio of pumpkin to flour at 4:1 (i.e., for every 100 g of pumpkin — 25 g of flour) and similarly with honey: half a tablespoon for every 100 g.
Ingredients
- Wheat Flour 5 oz
- Honey 3 tablespoons
- Toasted Sesame 0 oz
- Olive Oil to taste
- Vegetable Oil to taste
- Pumpkin 20 oz
- Pears to taste
- Maple syrup to taste
Step-by-Step Guide
Step 1
First, we need to prepare the pumpkin puree. For this, peel the pumpkin and remove the seeds, then cut it into small cubes. Drizzle a baking sheet with olive oil, place the pumpkin on it, and bake in the oven at 390°F for about 25–30 minutes, until the pumpkin is soft.
Step 2
Remove the baked pumpkin from the oven and blend it in a blender. You can also mash it with a fork.
Step 3
Add 150 g of flour, honey, and mix well until smooth.
Step 4
In a separate bowl, mix the remaining flour and sesame seeds — this will be the coating. Meanwhile, heat a pan with vegetable oil.
Step 5
Coat portions of the pumpkin puree in the sesame and flour mixture and fry in vegetable oil over medium heat (the oil should cover the pancakes halfway. I form portions by scooping the puree with a heaping tablespoon and shaking it into the coating).
Step 6
Serve hot, garnished with slices of pear and maple syrup.
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