January 02, 2017

Pumpkin pancakes!




I had this Hokkaido pumpkin sitting in my kitchen for 2 weeks, and I really couldn't deal with yet another pot of pumpkin soup, so I was desperately trying to come up with another idea. I made potato  pancakes a few weeks ago, and the kids wanted me to make them again. So I came up with the idea of exchanging the potatoes with the pumpkin. And let me tell you they actually turned out really great!






So here is how I made these:
roughly 1 kg shredded raw pumpkin
2-3 shredded onions
very finely grated fresh ginger
1 Tablespoon lemon juice
1 teaspoon of salt
1/4-1/2 teaspoon of black pepper
1/2 teaspoon of curry
1/4 teaspoon cumin
1/4 teaspoon  ground coriander
20 grams of potato starch
20 grams of porridge flakes (if you use gluten free oats, your pancakes will be gluten free)
1 egg
Mix it all well.
Oil a frying pan with a little oil of your choice and form little pancakes ( see picture above)  Now fry them on both sides until they are crisp. They don't really need very long.

We served them with a yoghurt dip and Endive salad!

I hope you enjoy them as much as we did!








10 comments:

  1. The spices sound perfect for me and I love the idea of the yoghurt dip :)

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    1. Thank you, Tandy! They made a great combination with the taste of the pumpkin.

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  2. I hadn't thought of using raw, shredded pumpkin, usually if I'm making something with pumpkin I cook it first. But then the pumpkin puree can make things a little runny, so the raw idea could work well. The pancakes sound very tasty!

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  3. I got the idea from the Swiss Rösti, they are made from raw potato not sure if you ever heard of them. it actually works very well (with both potato and pumpkin) I could imagine them with sweet potato, too....

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  4. I love the idea of a non-sweet way to use pumpkin! Pinning this to save.

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    1. Thanks Susan, I actually had never heard of a sweet way of using them until American friends invited us for TG a few years ago. My husband is still raving about the pumpkin pie with marshmallow crust we had there.

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  5. Oh, thank you for this recipe.I love pumpkins but didn't know what else than soup to make out of it 😊 It's gonna be pumpkin pancakes soon. I am sure, they are delicious as that's very similar to our potatoe roesties.

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    1. That´s where I got the idea from. I didn't´t dare eating them with Apfelmus though ;)

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  6. I really like this take on pancakes....something I always shied away from making because I tend to think of them as a "dessert" and not a "breakfast" -possibly because of the high bad-carb content...But this looks like the nutritious version I need to look into!

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    1. They wouldn't really make a good dessert, we actually had them for dinner. But I am sure they would work fine for Breakies!

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