Livonian-style Pumpkin Pancakes

Ingredients

In Livonian-style Pumpkin Pancakes, we adapt the traditional Korean dish, Hobakjeon, to Livonian cuisine by incorporating Livonian spices and flavors. The original dish is typically made with zucchini, but we substitute it with pumpkin to add a touch of sweetness and a vibrant color. Livonian spices are used to enhance the flavor profile and create a unique taste experience. We alse have the original recipe for Hobakjeon, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon Livonian spice blend (a mix of cinnamon, nutmeg, and cloves) 1/2 teaspoon Livonian spice blend (a mix of cinnamon, nutmeg, and cloves)
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 eggs 2 eggs
• 1 cup (200g) grated pumpkin 1 cup (200g) grated pumpkin
• 2 tablespoons vegetable oil, for frying 2 tablespoons vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 2g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 7g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, baking powder, salt, and Livonian spice blend.
2. 2.
   In a separate bowl, whisk together the milk and eggs until well combined.
3. 3.
   Gradually pour the milk and egg mixture into the dry ingredients, stirring until a smooth batter forms.
4. 4.
   Add the grated pumpkin to the batter and mix until evenly incorporated.
5. 5.
   Heat a tablespoon of vegetable oil in a non-stick skillet over medium heat.
6. 6.
   Spoon about 1/4 cup of the batter onto the skillet for each pancake, spreading it slightly with the back of the spoon.
7. 7.
   Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
8. 8.
   Repeat the process with the remaining batter, adding more oil to the skillet as needed.
9. 9.
   Serve the Livonian-style Pumpkin Pancakes warm with sour cream or honey.

Treat your ingredients with care...

• Pumpkin — Make sure to use fresh, grated pumpkin for the best texture and flavor. Remove any excess moisture from the grated pumpkin before adding it to the batter to prevent the pancakes from becoming too watery.

Tips & Tricks

• For a sweeter variation, add a tablespoon of sugar to the batter.
• Experiment with different Livonian spice blends to customize the flavor of the pancakes.
• Serve the pancakes with a sprinkle of powdered sugar for an extra touch of sweetness.
• If you prefer a thinner pancake, add a little more milk to the batter.
• These pancakes are best enjoyed fresh and warm, but you can also reheat them in a toaster or oven.

Serving advice

Livonian-style Pumpkin Pancakes are delicious on their own, but they can be served with a variety of accompaniments. Try topping them with a dollop of sour cream or a drizzle of honey for a creamy and sweet contrast. They can also be served alongside a fresh green salad or as a side dish to roasted meats or poultry.

Presentation advice

To make the Livonian-style Pumpkin Pancakes visually appealing, stack them on a plate and garnish with a sprig of fresh herbs, such as parsley or dill. You can also sprinkle some Livonian spice blend on top for an extra pop of color and flavor.