1 lb finely grated pumpkin (peeled before)
1/2 cup milk
salt to taste
oilmeasures conversion [+]
Mix 2 eggs with milk and salt to your taste. Pour the mixture into pumpkin puree and mix again. Add flour as much as needed to make batter dense enough for pancakes. Heat oil in the pan and bake small rounds on one side until golden and on the other side for 1-2 minutes. Pumpkin olady are better served hot with sour cream.
Olga Timokhina's collectionRecipe category: Breads-and-Pastry > Cakes
, Vegetable-Dishes > Other
, Breads-and-Pastry > Pancakes