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Pumpkin pancakes for kids: cook 300 g of Hokkaido squash and mix with yogurt
Hokkaido pumpkin pancakes with eggs, plain yogurt, spelt flour, cinnamon, and a tablespoon of sugar. Makes about 16 pancakes for 4.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 35 min
- Total time
- 1 hr
- Servings
- 4 servings
- Difficulty
- Easy
- Cuisine
- Slovak
These Hokkaido pumpkin pancakes are thick, sweet pancakes made with pumpkin puree, eggs, plain yogurt, spelt flour, and cinnamon. The pumpkin gives them an orange color and keeps them moist, and the entire batch of batter contains just a tablespoon of sugar.
With 300 g of pumpkin, you can make about 16 pancakes for breakfast or an afternoon snack for 4, served with plain yogurt. Unlike savory pumpkin fritters with dill, these are sweet and cooked in a teaspoon of oil. Once cooled, they can also be packed in a snack container.
Ingredients
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Instructions
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Cook the pumpkin
15 minLeave the Hokkaido squash unpeeled. Cut it into roughly 2 cm cubes and place in a saucepan with 3 tablespoons of water. Cover and cook over low heat for 12–15 minutes, until tender. Drain any water left in the saucepan.
Make the puree
10 minBlend the pumpkin with an immersion blender or mash it with a fork until smooth. Let cool until no longer hot. You should have about 250 g of puree.
Mix the batter
5 minStir the eggs, 150 g of yogurt, and sugar into the puree. Mix the flour with the baking powder, cinnamon, and salt, then stir into the pumpkin mixture. The batter should be as thick as sour cream; if it is too thin, add a tablespoon of flour.
Cook the pancakes
20 minHeat a little oil in a pancake pan or large skillet over medium heat. Add the batter a tablespoon at a time, spreading each portion into a pancake about 8 cm across. Cook for 2–3 minutes, until bubbles form on the surface and the underside is golden brown, then flip and cook for another 2 minutes. Brush the pan with oil between batches.
Serve
Serve the pancakes warm with the remaining yogurt and a pinch of cinnamon sprinkled on top. Once cooled, they can also be packed in a container for an afternoon snack.
Tip: Hokkaido squash skin blends into the puree, so there is no need to peel it. Make extra puree from the remaining squash: it will keep in a sealed container in the refrigerator for 3 days or in the freezer for 3 months.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 303 kcal
- Protein
- 12 g
- Carbohydrates
- 40 g
- of which sugars
- 10 g
- Fat
- 12 g
- of which saturates
- 3.0 g
- Fiber
- 5.5 g
- Salt
- 0.5 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Tekvicové lievance pre deti: 300 g hokkaida uvaríte do mäkka a vymiešate s jogurtom
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