Pumpkin Pancakes with Quince Recipe
Is there still a pumpkin left? So you will not pass by this recipe, because fragrant, weightless, lush pancakes with quince slices are incomparable, and how bright they are..., Sunny. Help yourself. P.S.: from the bookmark given in the recipe, it turns out a lot - so you can safely reduce it by half.
Servings 12
Cook Time 60 minutes
Ingredients
Leavened dough:
- 100 ml Water warm
- 30 gram Flour wheat / Flour
- 20 gram Sugar
- 2 teaspoons Dry yeast
Dough:
- 380 gram Flour wheat / Flour
- 330 gram Pumpkin baked
- 250 ml Milk
- 2 pieces Chicken eggs
- 20 gram Sugar
- 1 pinch Salt
- 1 piece Quince
Additionally:
- 5 tablespoons Vegetable oil
Instructions
- To prepare the sourdough, mix the sugar, flour and yeast in warm water, cover and leave for 10 minutes in a warm place.
- In a 4-liter bowl, puree the baked pumpkin with warm milk.
- Add eggs, salt, and beat.
- Add sourdough, sugar, flour and knead the dough like thick sour cream. Cover and remove to a warm place for 30 minutes.
- Wash the quince, cut it into small cubes (the size of a pea), add it to the fermenting dough, mix it and leave it covered for another 15-20 minutes.
- In a hot frying pan, pour 1 tbsp. l. vegetable oil, heat, gently, as little as possible disturbing the dough, spread the dough with a large spoon, fry for 1 minute, medium heat.
- Turn it over with a spatula, cover with a lid, and fry for another 2 minutes, the heat is lower than average. Hot spread on a platter. For frying, re-pour and heat the oil, so fry all the pancakes.
- Serve hot.
- It's already delicious!