This is what the pumpkin looked like before cooking, boil it with the skin. Purpose, tastes and recipe tags Purpose: For breakfast: Hearty breakfast For dinner: For dessert Tags: breakfast baking flatbread Tastes: salty. Read comments and reviews. Do you like our recipes?
Tags: breakfast, baking, flatbread. Description: Sopaipillas. Tags: breakfast, baking, flatbread. Pumpkin scones. Similar recipes: Homemade lavash. Cheese baguette. Asian puff bread.
Pea dessert bread. Borodino sourdough bread according to Soviet GOST. Wheat-corn bread. Potato bread with cream. Sourdough bread with cottage cheese.
Pumpkin pancakes in the oven
Garlic bread with herbs and nuts. Show more recipes. Comments and reviews All Recipe questions Reviews Pages: 1 2 3 4 5. I’ll be honest, I ended up with pumpkin flavored crackers! I don’t know what I did wrong, maybe I put in a lot of flour, or maybe it was because I baked it instead of fried it, but it really turned out delicious!
BUT - how can you measure it without scales?
Popular recipes and articles
Teach me It's easy! Mix half-and-half portions of butter and puree, and add flour as much as the dough takes! Oh, these delicious flatbreads. It’s great that you liked them! There are plenty of pumpkins right now! The flatbreads are amazing!!
I love everything pumpkin related!!! Today I “tasted” it with maple syrup, tomorrow, if there is any left, I’ll eat it with soup!! Thanks for the recipe! I only have photos in my album so far, if you want, come in!! I also love pumpkin, its orange color really lifts my spirits! I looked at the album, there are a lot of works collected as well - Well done!!!
Thank you for your kind words and ideas for inspiration!!! The smell of these flatbreads is truly amazing And the color is positive, sunny. But I thought there was too much flour, the dough turned out thick and heavy. I’ll try to put a little less next time.
Ingredients for a small casserole, I…. For my Autumn FM Products for 24 pieces: g pumpkin puree 1 egg g butter g sugar g flour 1 teaspoon…. For my Autumn FM Ingredients for a small loaf of cake: g pumpkin puree 50 g brown sugar 25 g regular sugar 30 g…. Pancakes are simply magical: soft, airy, fluffy, easy and quick to make, the main thing is that the pumpkin puree is prepared, then…. For my Autumn FM, come with recipes for it!
My husband is delighted, and now asks to bake them more often and eats them instead of bread. We try our best. The great thing is that even the pickiest person won’t be able to spot the pumpkin in these flatbreads. I’ve made it a few more times and it goes away with a bang.
Pumpkin pancakes will please both those who try to fill their diet with healthy dishes and those who like Pies - baked goods with filling. It is the filling that distinguishes pies from other dough products and In the kitchen, almost every nation has its own types of flat cakes and its own characteristics of their preparation. Pumpkin is one of the most picturesque vegetables.
I made your flatbreads for a quarter portion. You can smell the pumpkin, but it's spicy. There was no baking powder, added slaked soda.
Another time I’ll cook it in the oven, after all, there’s a lot of oil in the recipe, and then there’s also frying. I have a little son, it will be useful for him in the oven, and for us too.
I suggest preparing these healthy and very tasty pumpkin cakes for your schoolchild as a snack or taking them with you. In the photo, creamy margarine looks very similar to butter, but these products have different compositions. Margarine is made from vegetable oil. Margarine also contains emulsifiers and flavorings. On culinary forums, cooks often wonder how vanilla sugar differs from regular sugar and vanilla.
Thanks for the recipe. Place two crosses on the bottom of the mold...
RYE CAKES AND PUMPKIN SAUCE
RYE CAKES AND PUMPKIN SAUCE Two wonderful recipes that go well together! Great option for a snack! 1. Rye flatbreads These flatbreads can be made even by a very hungry person; for bread, the cooking time is simply record-breakingly short. Do you know what kind of bread made with yogurt? Anya didn’t warn about the aromas that would lie in wait during baking, but I’ll tell you. It is very difficult to wait for the process to complete! 180-200 ml natural yogurt 200-250 ml rye flour 1-2 tsp. salt (I took 3/4 tsp) 1-2 tsp. brown sugar (or honey or dark molasses, I used molasses) 1 tsp. baking soda 1 tbsp. l. vegetable oil 1 tsp. chopped cumin (optional) 1. In a bowl, mix flour with salt, soda and sugar (if using sugar), mix well. 2. Using a whisk, mix yogurt with vegetable oil and molasses/honey (if using a liquid ingredient). 3. Combine both mixtures (I poured the “liquid” into the “dry”) and mix thoroughly. Roll the dough into a ball (it will be very sticky! so it is advisable to wet your hands with water), cover the bowl with a towel and let stand for 20 minutes. 4. Sprinkle the work surface thoroughly with rye flour. Roll out the dough into a layer of the desired thickness, cut out flat cakes (you can roll them into a square and cut them into rectangles with a knife). I made both round and square ones. 5. Place the flatbreads on a lined and/or greased baking sheet, prick with a fork and place in the oven. 6. Bake at 220C, 15-17 minutes. 2. Pumpkin sauce The sauce is good not only as a sauce, but also as a complete independent snack, both cold and hot. You can make it spicier if you like “hot” dishes by adding chili pepper to the sauce. I think in these cold times this will be very relevant. 300 g pumpkin half a sweet yellow pepper 1 large tomato 1 onion 2 large cloves garlic herbs de Provence mixture olive oil, salt and black pepper 1-1.5 tsp. lemon juice 1. Cut the pumpkin into cubes, cut the tomato in half, peel the onion and garlic. Remove seeds from pepper. 2. Place all the vegetables on a baking sheet lined with paper, drizzle with olive oil, sprinkle with herbs, and stir. Bake at 190C for 40 minutes. 3. Remove vegetables from oven and cool slightly. You can put the pepper in a plastic bag and let it sit for about 15 minutes, then it will be easier to peel it. 4. Peel the tomatoes and peppers, puree all the vegetables with a blender. Add salt and pepper to taste, add lemon juice and stir.
Pumpkin flatbreads
Sometimes it happens that for some unknown reason fresh cucumbers wither. And I want to keep them fresh for much longer.
Here's the method: take a rag and wet it with cold water. Cucumbers are wrapped in it.
Ingredients
If you want a fluffy omelette, try adding water or milk to the beaten eggs. One tablespoon of liquid per egg will be enough. The mixture must be thoroughly beaten. Before frying, roll the onions in flour or powdered sugar so that they turn golden and do not burn. To preserve butter longer, wrap it in a clean napkin soaked in vinegar, place two pieces of sugar next to it and cover with a bowl.
Find recipes, articles and tips:.
Ingredients and how to cook
How to search by category: Start typing the name of a recipe or product, then, if found, select the appropriate category from the drop-down list. In this way, you can search for a combination of several categories at once, max. Pumpkin pancakes in the oven Make the evening more cozy - prepare bright pumpkin pancakes! Pumpkin pancakes in the oven. Save to Recipe Saver Only registered users can save materials in the Cookbook. The recipe saved in this way can be read on a mobile phone, tablet, computer, e-reader, even if you do not have an Internet connection!
Share with your friends:. Unfortunately, your Javascript is disabled or not working. This is a necessary element for most functions on our site. Contact your administrator to resolve this issue. You can replace any ingredients - both by name and quantity, you can remove them and add new ones. All changes will be visible only to you.
Do you want to save the changes you've made? Then add the modified recipe to your Recipe saver. Read more about how to change the ingredients in a recipe here. Use only those ingredients that are suggested as you enter the name.
Step-by-step recipe with photos
I would like to treat you to suncakes with pumpkin. They are not at all bland or sweet, they are tasty, slightly flaky, and smell pleasantly of onions. These flatbreads can be eaten instead of bread, or for breakfast with tea or coffee. These flatbreads can be fried in a dry frying pan, or you can add a spoonful of oil and then they turn out more ruddy and not at all greasy.
Cut the pumpkin into small cubes.
Cut the onion into half rings.
Fry the onion in two tablespoons of oil and add pumpkin cubes. Salt, add sugar, black pepper. Stir-fry until the pumpkin is soft but retains its shape.
Cool the finished filling.
Knead the dough from water, oil, salt and flour. You can put a little less than half a glass of oil, and a little more water. The dough is very obedient in kneading and does not stick to your hands at all.
Read also: TV channel New Cinema program schedule for today
Divide the dough into equal pieces. Makes five pairs of flatbreads.
Roll out each pair very thinly. Place the filling.
Cover with the second rolled out flatbread. Press the edges firmly, expelling the air from inside.
Trim the edges with a special wheel or the edge of a plate.
Add a spoonful of oil to the pan and place the flatbread with pumpkin. Fry it over medium heat, then turn it over. Fry all the tortillas. One is fried, and the second is rolled out, a kind of conveyor belt.
Place the finished flatbreads in a stack and serve.
I offer a fairly simple but interesting recipe for delicious pumpkin cakes. Appetizing, rosy and aromatic, they are unlikely to leave you indifferent! Thanks to the presence of yeast, pumpkin cakes are airy and soft, and the pumpkin gives a pleasant golden color and an alluring aroma. In addition, the resulting flatbreads are very filling and nutritious; they will be an excellent alternative to any store-bought bread, or you can serve them with a morning cup of hot tea or invigorating coffee.
The recipe does not require any special skills; they are actually quite easy and simple to prepare. The ingredients are the most affordable and common, the main thing is to have pumpkin in stock. Suitable both fresh and frozen. The flatbreads are fried in a completely dry frying pan, without any oil, which makes this recipe even more attractive. I make them quite often, especially during pumpkin season. I hope you enjoy my pumpkin scone recipe too!
- pumpkin puree – 200 grams.
- flour – 200 grams.
- olive oil – 2 tbsp. spoons.
- dry instant yeast - 0.5 teaspoon.
- salt - a pinch.
- sugar - a pinch.
- number of servings: 8 pcs.
