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Fluffy Pumpkin Pancakes 'Autumn Suns' - photo 1
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Fluffy Pumpkin Pancakes 'Autumn Suns'

Breakfasts for Kids For Kids Breakfasts 30 min Easy 7 wyświetleń ~27.42 PLN - (0)
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Description

Here is a recipe for the perfect breakfast for little gourmets that will brighten up any, even the gloomiest morning! 'Autumn Sunshines' are incredibly fluffy and delicate pancakes with the addition of velvety pumpkin purée. Their beautiful, naturally orange color catches the eye, and the subtle aroma of cinnamon and the sweetness of pumpkin create a flavor combination that children cannot resist. It's not only a delicious but also a clever way to incorporate vegetables into a child's diet. The pancakes are soft, light as a cloud, and literally melt in your mouth. They taste best served warm, drizzled with maple syrup, with a dollop of natural yogurt, and decorated with fresh fruits that can be used to create cheerful faces. This dish turns an ordinary breakfast into a creative and tasty fun.

Składniki (12)

Servings:
4
  • Wheat flour type 450 250 g
  • Pumpkin purée 200 g
  • 2% Milk 250 ml
  • Chicken egg 2 szt.
  • Brown sugar 30 g
  • Baking powder 10 g
  • Rapeseed oil 30 g
  • 🌿 Przyprawy
  • Ground cinnamon 2 g
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Maple syrup 60 ml
  • Blueberries 100 g
  • Natural yogurt 50 g
💰 Szacowany koszt dania: ~27.42 PLN (6.86 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the batter for pancakes

1

Prepare the dry ingredients. Take a large bowl and place a fine-mesh sieve on top. Pour the all-purpose flour, baking powder, cinnamon, and salt into the sieve. Sift all the ingredients into the bowl, gently tapping the side of the sieve. This will aerate the flour and combine the ingredients, ensuring the pancakes are light and preventing lumps from forming.

Ingredients: Wheat flour type 450, Baking powder, Ground cinnamon, Salt
Use a large bowl to avoid spilling the ingredients. If you don't have a sieve, you can mix the dry ingredients very thoroughly with a whisk for about 30 seconds.
2

Now prepare the wet ingredients. In a second, smaller bowl, crack two eggs. Add brown sugar. Using a hand whisk, vigorously beat the eggs with the sugar for about 1-2 minutes, until the mixture becomes lighter and slightly fluffy. Then add the pumpkin puree and milk, and mix everything with the whisk until you achieve a uniform, smooth, orange mixture.

Ingredients: Chicken egg, Brown sugar, Pumpkin purée, 2% Milk
Eggs and milk are best taken out of the fridge 30 minutes before preparation to reach room temperature. This will give the dough a better consistency.
3

Combine the wet and dry ingredients. Pour the orange pumpkin mixture into the bowl with the sifted flour. Using a whisk or rubber spatula, gently and briefly mix everything together, making motions from the bottom to the top. Mix only until the ingredients are combined. There may be small lumps in the batter - that's okay!

THIS IS THE MOST IMPORTANT STEP! Do not mix the batter too long. Overmixing activates the gluten in the flour, which will make the pancakes tough and chewy, rather than fluffy. A few lumps are better than overmixed batter.
4

Set the prepared dough aside for 5-10 minutes. Cover the bowl with a clean cloth and leave it on the kitchen counter. This short resting time will allow the flour to absorb the liquids, and the baking powder will start to work, making the pancakes even fluffier.

During this time, you can prepare the pan and toppings, such as fruits or syrup. The batter may thicken slightly while resting - this is normal.

Frying the pancakes

5

Heat the pan. Place a large non-stick skillet over medium heat. Wait for it to heat up well, about 2 minutes. Then pour about half a tablespoon of oil into the pan and spread it over the entire surface with a silicone brush or by tilting the pan.

Ingredients: Rapeseed oil
How to check if the pan is ready? Sprinkle a little water on it - if the droplets start to 'dance' and sizzle, the temperature is perfect. Too low a temperature will cause the pancakes to absorb fat, while too high will burn them on the outside, leaving them raw on the inside.
6

Scoop the batter. Using a large spoon or a small ladle, pour small portions of the batter onto the heated skillet, forming pancakes with a diameter of about 7-8 cm. Remember to leave some space between them (about 2-3 cm), as they will rise while frying.

Do not pour out too large pancakes, as it will be harder to flip them. On a standard 26 cm diameter pan, you can fit 3-4 pancakes at a time.
7

Fry the pancakes from the first side. Cook them over medium heat for about 2-3 minutes. Do not move them during this time. You will know they are ready to flip when small air bubbles appear on their surface and the edges start to look set and dull.

Patience is key. If you try to flip the pancake too early, it will spill on the pan. Watch for bubbles - that's the best indicator of readiness.
8

Flip the pancakes and fry on the other side. Using a wide, thin spatula (preferably silicone or plastic to avoid scratching the pan), gently lift each pancake and quickly turn it over to the other side. Fry for another 1-2 minutes, until the other side is also golden-brown.

Before frying the next batch of pancakes, wipe the pan with a paper towel to remove any leftover oil and possible burnt bits, then add a new small amount of fat.

Serving

9

Prepare the pancakes for serving. Remove the finished pancakes from the pan and place them on a large plate. To keep them warm while frying the next batches, you can cover the plate with aluminum foil or place it in an oven preheated to 50-60°C.

Do not stack the pancakes too high immediately after frying, as they may steam and lose their fluffiness. It is better to spread them out on a plate in a single layer.
10

Serve and decorate! Arrange a tower of 3-4 warm pancakes on each child's plate. Drizzle them generously with maple syrup. Additionally, you can place a tablespoon of thick natural yogurt on top. Decorate with fresh blueberries, creating eyes and a smiling face. Serve immediately while they are warm and fluffy.

Ingredients: Maple syrup, Blueberries, Natural yogurt
Get the child involved in decorating! Prepare small bowls with different fruits (raspberries, banana slices, blueberries) and let the little one create their own edible figure on the pancakes.

Fun Fact

💡

Did you know that from a botanical point of view, a pumpkin is a fruit, specifically a berry? This is because it develops from the flower of the plant and contains seeds. The largest pumpkin in the world weighed over 1200 kg!

Best for

Weekendowe śniadanie Jesienny podwieczorek Urodziny dziecka Smaczny posiłek do przedszkola

Tips

🍽️ Serving

Pancakes can be served in many ways! Instead of maple syrup, try honey, apple sauce, or homemade jam. They also taste great sprinkled with toasted nuts (for older children) or coconut flakes. For an extra boost of protein, you can serve them with cottage cheese mixed with a bit of vanilla.

🥡 Storage

If you have leftover pancakes, you can store them in the fridge in an airtight container for up to 2 days. To reheat, place them in the microwave for 30 seconds or in the toaster for a few minutes - this will make them crispy again on the outside. Pancakes are also great for freezing! Arrange them on a tray next to each other, freeze, and then transfer to a ziplock bag. They can be kept in the freezer for up to 3 months.

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