How to make Pumpkin Pancake -
The popular pancakes made special with pumpkin.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Red pumpkin, Refined flour
Cuisine : American
Course : Snacks and Starters
For more recipes related to Pumpkin Pancake checkout Red Pumpkin Crushed Pepper, Kaddu Ki Tikkiyaan, Red Pumpkin Chocolate Fingers, Pumpkin Quesadilla . You can also find more Snacks and Starters recipes like Lettuce Wrap With Chicken Cheesy Scrambled Egg Sandwich Chilli Garlic Crab Breaded Chicken
Pumpkin Pancake Recipe Card
The cuisine of The United States is a rich amalgamation of peoples, religions and cultures thanks to the immigrants from different parts of the world. They brought with them their local ingredients as well as cooking styles with them. Yet amidst all these varieties Chinese and Italian cuisines dominate.
During the 18th and 19th centuries, the Americans developed a number of new foods. What characterised the American cuisine is the adaptation of a fusion of multiple ethnic cooking styles. During this period food production and presentation became more industrialised.
Prep Time : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pumpkin Pancake Recipe
Red pumpkin peeled, seeded, cut into cubes and boiled 250 grams
Refined flour 1 cup
Salt to taste
baking powder 1 teaspoon
Freshly crushed black peppercorns to taste
spring onion bulbs 2
button mushrooms 6
oil 3 tablespoons
garlic chopped 1 teaspoon
ginger chopped 1 teaspoon
cherry tomatoes 10
fresh cream 2 tablespoons
grated parmesan cheese 1 tablespoon
fresh thyme sprig 1
A little fresh parsley
Method
Step 1
Put most of the pumpkin pieces in a hand blender jar and puree. Transfer the puree into a bowl, add refined flour, salt, baking powder, crushed black peppercorns and mix. Add sufficient water and mix to a smooth and thick batter. Rest the batter for 15 m
Step 2
Roughly chop spring onion bulbs, quarter mushrooms.
Step 3
Heat 2 tbsps oil in one non-stick pan and 1 tbsp oil in another non-stick pan.
Step 4
Pour a ladle full of batter in the first pan, spread it and let it cook on medium heat.
Step 5
To the second pan put add spring onions, mushrooms, garlic and ginger and saute. Halve the cherry tomatoes and add and saute everything together till they soften slightly.
Step 6
Add salt, crushed black peppercorns and mix.
Step 7
When the underside of the pancake is done, flip it over and cook the other side similarly.
Step 8
Add fresh cream, grated parmesan cheese and leaves of thyme to the tomato mixture and mix well.
Step 9
Remove the pancake from the pan and place on a serving plate. Place half the vegetable mixture over it on one side, garnish with little parsley, and fold the other side over. Place a few boiled pumpkin pieces on top and serve hot.
Nutrition Info
Calories : 1001 Kcal
Carbohydrates : 111.4 gm
Protein : 27.2 gm
Fat : 54 gm
Other : Choline- 340
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
