Pumpkin is a favorite vegetable in our family. We eat dishes from it from autumn to late spring. Today I want to share an interesting version of pancakes with walnuts. Nuts give baking a pleasant nutty taste. These pancakes retain a feeling of fullness for a long time, so they are especially good for breakfast. This is a godsend for those who like a hearty breakfast.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 500 gram Pumpkin
- 120 gram Walnuts
- 80 gram Green onions
- 2 pieces Chicken eggs
- 2 tablespoons Soy sauce
- 20 ml Sherry any other strong wine
- 60 gram Flour wheat / Flour
- 30 gram Oat flakes fast cooking
- 100 gram Olive oil
- Salt to taste
Ingredients
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Instructions
- Prepare the necessary products.
- Peel the pumpkin and grate it on a coarse grater.
- Dry the walnuts in a dry frying pan or in the oven, let cool and chop into crumbs, but not very finely.
- Finely chop the onion.
- Whisk the whites with salt, add sherry and soy sauce to the whites.
- Mix the onion with the pumpkin.
- Pour the proteins into the vegetable mixture, add flour, oat flakes, 1 tbsp olive oil.
- Add the chopped walnuts to the same mass and mix everything thoroughly.
- Pour oil into a well-heated frying pan, spread the dough in small portions and fry the pancakes until ready.
- We spread the pancakes on a paper towel to remove excess oil.
- Pancakes are good both cold and hot. Enjoy your meal!
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