Soft pumpkin potato pancakes with lemon, milk and herbs

Soft pumpkin potato pancakes with lemon

Portions: 6 persons | Preparation: 35 minutes

The whole family will enjoy the vegetarian potato pancakes. Soft and tasty pumpkin with milk goes particularly well with sour cream or herb quark.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )
Soft pumpkin potato pancakes with lemon
Soft pumpkin potato pancakes with lemon

Portions: 6 persons | Preparation: 35 minutes

The whole family will enjoy the vegetarian potato pancakes. Soft and tasty pumpkin with milk goes particularly well with sour cream or herb quark.

Please review recipe:

Ø 5 out of 5 stars ( 4 votes )

Season: Autumn, Winter | Region: Europe | Preparation: roast meat | Menu: Appetizers, Breakfast, Snacks, Vegetable dishes, Vegetarian | Cuisine: German recipes

Ingredients

  • 2 eggs
  • 1 tsp salt
  • 200 ml milk
  • 200 g flour
  • 300 g pumpkin
  • Herbs, to taste
  • 1 lemon
  • 1 tsp oil

Instructions

  1. Mix the eggs with salt and milk in a bowl.
  2. Add the flour and stir until there are no lumps.
  3. Cover the dough with a cloth and leave to stand at room temperature for 10-15 minutes.
  4. Peel the squash and drain on a fine or medium Grate the grater.
  5. Chop the herbs.
  6. Squeeze the juice from a lemon.
  7. Add the pumpkin, herbs and 1 tablespoon lemon juice to the batter.
  8. Stir the batter well.
  9. Grease a pan with oil and set it on a medium Heat up the heat.
  10. Spoon the batter into the pan.
  11. Fry the potato pancakes until brown on each side for a few minutes.

Utensils

  • bowl
  • whisk
  • mixing spoon
  • grater
  • knife
  • pan
  • spoon