Pumpkin pancakes are a really delicious appetizer, perfect for the autumn season where pumpkins are in season and therefore particularly good and tasty.
The preparation is very simple and will make this dish incredibly inviting even for those who do not like vegetables, but especially for children who usually do not like to consume them.
The realization of the pancakes is very simple but the result will be really good, full of flavor and will lend itself very well to a rustic appetizer in a buffet of appetizers.
- 350 g pumpkin
- 2 eggs
- 2/3 cup 00 flour
- 1/3 cup pecorino cheese
- 1/3 cup Parmigiano Reggiano
- 2/3 cup milk
- 8 g instant yeast for pies
- salt to taste
- pepper to taste
Deprive the punking of the outer peel, reduce it in cubes and then boil for about 20 minutes so that it becomes very soft.
Once cooked, reduce the pumpkin to a puree using a potato masher or simply a fork. You will have to get a fairly homogeneous puree. If you want an even more rustic effect, leave a few pieces of pumpkin in coarser pieces so as to feel them better inside your pancakes.
Once you have done this, prepare the dough of your pancakes. First, in a bowl mix together the yolk, flour and instant yeast for pies. Start to mix everything together and gradually add the milk, which must be at room temperature.
Whip the egg whites left aside with a pinch of salt until they have a firm consistency. Add them to the mixture made before with the yolk and blend very gently with movements from top to bottom using a whisk or a spatula.
At this point, add grated cheeses and pumpkin puree, continue to mix everything so as to create a perfectly homogeneous mixture.
Now that the mixture is ready, cook your pancakes in hot oil. Take a large saucepan, add inside the seed oil brought to a temperature of about 330°F.
Using a spoon, take a handful of dough and pour the hot oil into it. Season with salt and cook for a few minutes before turning the pancakes and continue cooking on the other side. In this way, you will have a perfect browning.
Once ready, place the pancakes on a dish covered with absorbent paper so as to remove excess oil. Serve the pancakes to your guests warmly.
Store the pumpkin pancakes for up to a couple of days in an airtight container in the refrigerator or cover it with cling film.
Before to serve again, however, heat them in a traditional oven or microwave for a few minutes so that they return warm. The ideal, however, is to consume them when they are still very hot.