Pumpkin pancakes with ginger
Ingredients
- 200 g pumpkin without skin and seeds
- 1 large egg
- 1.5 tablespoons butter
- slightly less than 1/2 cup flour
- 2 teaspoons grated fresh ginger
- oil or clarified butter for frying
Preparation
- Grate pumpkin on a grater with large holes. Separate yolk from white, cream with butter. Beat white into stiff peaks.
- Mix pumpkin with creamed yolk, sifted flour, ginger, season with salt and pepper. Gently combine with white peaks.
- Scoop with spoon pumpkin mixture and form pancakes on skillet with heated oil or clarified butter. Fry on both sides for approximately 2 minutes each. Serve for example with tomato sauce, mushroom sauce or curry sauce.
Tips
Serving suggestions
curry sauce / mushroom sauce / mushroom sauce
Tomato sauce:
On a skillet in 2 tablespoons olive oil brown chopped garlic clove and 1/4 onion. Add 1 can of chopped tomatoes without skins in tomato sauce. Season with salt, pepper and 1 teaspoon brown sugar. Braise covered for approximately 15-20 minutes, until thick sauce forms. Mix with chopped basil or oregano.