Embrace the warmth and flavors of fall with these irresistible Crispy Pumpkin Pancakes (Chrupiące Placki z Dyni). Golden discs of deliciousness, these pancakes are infused with the rich, velvety essence of pumpkin, spiced to perfection, and fried to a crispy, golden-brown exterior. Each bite is a delightful interplay of textures and flavors, transporting you to a cozy autumn morning filled with the aroma of pumpkin spice.
Preparation Details
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Servings and Serving Size
- Servings: 4
- Serving Size: 3-4 pancakes
Nutritional Information (per serving)
- Calories: 280
- Total Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 60mg
- Sodium: 320mg
- Total Carbohydrates: 38g
- Dietary Fiber: 3g
- Protein: 6g
Ingredients
- 1 cup (130g) all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 egg
- 1 cup (240ml) milk
- 1/2 cup (120g) pumpkin puree
- 2 tbsp brown sugar
- 2 tbsp melted butter or vegetable oil, plus more for frying
- Powdered sugar or maple syrup for serving (optional)
Detailed Method of Preparation
- In a large bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, beat the egg, then whisk in the milk, pumpkin puree, brown sugar, and melted butter or oil.
- Pour the pumpkin mixture into the dry ingredients and whisk until just combined, being careful not to overmix. Some lumps are okay.
- Heat a large skillet or griddle over medium heat and grease it with a little butter or oil.
- For each pancake, pour about 1/4 cup of batter onto the hot skillet or griddle.
- Cook until bubbles appear on the surface and the edges look dry, about 2-3 minutes.
- Flip the pancakes and cook until golden brown on the other side, about 1-2 minutes more.
- Repeat with the remaining batter, greasing the skillet or griddle as needed.
- Serve the Crispy Pumpkin Pancakes warm, dusted with powdered sugar or drizzled with maple syrup, if desired.
Tips for Culinary Success
- For extra crispiness, let the batter rest for 10-15 minutes before cooking to allow the baking powder to fully activate.
- Adjust the heat as needed to prevent burning and ensure even cooking.
- Keep the cooked pancakes warm in a preheated oven (200°F/93°C) while you finish cooking the remaining batter.
Frequently Asked Questions (FAQs)
Q: Can I use fresh pumpkin puree instead of canned?
A: Absolutely! Fresh pumpkin puree works great in this recipe. Simply roast or steam the pumpkin until tender, then mash or puree it before using.
Q: Can I make these pancakes ahead of time?
A: While they're best enjoyed fresh, you can make the batter ahead of time and keep it refrigerated for up to 2 days. The cooked pancakes can also be frozen and reheated in the toaster or oven.
Q: What's the best way to keep the pancakes crispy?
A: To maintain their crispiness, serve the pancakes immediately after cooking. If you need to hold them for a short time, place them on a wire rack in a preheated oven (200°F/93°C) until ready to serve.
As the crispy edges of these golden pumpkin pancakes crunch between your teeth, you'll be transported to a cozy autumn morning, surrounded by the warm embrace of pumpkin spice and the laughter of loved ones. Savor each bite, for these pancakes are more than just a breakfast treat – they are a celebration of the season's bounty, a delightful indulgence that captures the essence of fall in every morsel.