Sweet pancakes made by the queen of the autumn-gourd will smile your weekend regardless of the weather outside.
220 grams of flour
200 grams of pumpkin puree
350 ml of milk,
3 tablespoons of sugar
1 vanilla sugar
2 tablespoons of lemon juice and a little grated lemon peel
2 tablespoons baking powder
1 teaspoon of cinnamon
pinch of salt
Cut the pumpkin into quarters and let it bake at 200 degrees for about 40 minutes until it slacks. Leave the roasted pumpkin to cool, then remove the “meat” with a spoon, then paste it to get the puree.
Mix the flour with sugar, baking powder, vanilla, soda, cinnamon and add salt.
Beat the eggs with milk, lemon juice, grated lemon peel, pumpkin puree and a few drops of rum. To this mixture add the dry ingredients. Allow the mixture to stand for half an hour.
Make the circles in heated oil — on each side for about a minute. Serve pumpkin pancakes with honey or chocolate.