These Savory Pumpkin and Mozzarella Pancakes are a delightful combination of tender pumpkin, cheesy mozzarella, and aromatic herbs. Perfect as a snack, appetizer, or light meal, these golden pancakes are as nutritious as they are delicious.
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Total Time: 30 minutes
Ingredients
- 500 g (2.5 cups) pumpkin, grated
- 170 ml (¾ cup) yogurt or kefir
- 2 eggs
- Salt, to taste
- Pepper, to taste
- ½ tsp Provencal herbs
- 1 tsp baking powder
- 100 g (¾ cup) flour
- 100 g (¾ cup) mozzarella cheese, grated
- 30 g (2 tbsp) butter, for frying
- Pumpkin seeds, for garnish
Directions
Prepare the Batter:
- Grate the pumpkin and set aside.
- In a large bowl, whisk together the eggs, yogurt (or kefir), salt, pepper, and Provencal herbs.
- Add the grated pumpkin to the mixture and stir until well combined.
Mix in the Dry Ingredients:
- In a separate bowl, combine the flour and baking powder.
- Gradually add the flour mixture to the wet ingredients, stirring until the batter is smooth and thick but pourable.
Add Cheese:
- Fold in the grated mozzarella cheese, mixing until evenly distributed throughout the batter.
Cook the Pancakes:
- Heat a frying pan over medium heat and add the butter.
- Once the butter is melted and hot, spoon portions of the batter into the pan to form small pancakes.
- Cook each pancake for about 3-4 minutes on each side, or until golden brown and cooked through.
Garnish and Serve:
- Sprinkle the pancakes with pumpkin seeds for added crunch and flavor.
- Serve hot with a side of yogurt, sour cream, or a fresh green salad.
Serving Suggestions
- Pair with a dollop of herbed Greek yogurt or tzatziki.
- Serve alongside a warm bowl of soup for a cozy meal.
- Add a drizzle of honey for a sweet-savory twist.
- Top with a fried or poached egg for a hearty breakfast.
- Serve as a side dish with grilled meats or roasted vegetables.
Cooking Tips
- Use fresh, firm pumpkin for the best texture and flavor.
- Adjust the batter consistency by adding more flour if too runny or a splash of yogurt if too thick.
- For extra flavor, add a pinch of chili flakes or grated Parmesan to the batter.
- Ensure the pan is hot before adding the batter to achieve crispy edges.
- Keep cooked pancakes warm in a low oven while preparing the rest.
Nutritional Benefits
- Pumpkin is rich in fiber, vitamins A and C, and antioxidants.
- Yogurt or kefir adds probiotics and calcium.
- Mozzarella cheese provides protein and calcium.
Dietary Information
- Vegetarian-friendly.
- Can be made gluten-free by substituting the flour with a gluten-free blend.
Nutritional Facts (Per Pancake)
- Calories: 120
- Protein: 6g
- Carbohydrates: 12g
- Fat: 6g
- Fiber: 1g
- Sugar: 2g
Why You’ll Love This Recipe
- Quick and easy to make with simple ingredients.
- Perfect for any time of day: breakfast, snack, or dinner.
- A healthy and flavorful way to enjoy seasonal pumpkin.
- Customizable with your favorite herbs and toppings.
Conclusion
These Savory Pumpkin and Mozzarella Pancakes are a versatile, satisfying dish that brings together the natural sweetness of pumpkin and the savory richness of mozzarella. Serve them hot and watch them become an instant favorite for family and guests alike!
Frequently Asked Questions
- Can I use squash instead of pumpkin?
Yes, grated butternut squash or zucchini works well as a substitute. - Can I bake these pancakes instead of frying?
Yes, spoon the batter onto a greased baking sheet and bake at 180°C (350°F) for 10-15 minutes. - Can I make the batter ahead of time?
It’s best to prepare the batter fresh, but you can refrigerate it for up to 1 hour before cooking. - What can I use instead of mozzarella?
Cheddar, gouda, or feta cheese can be substituted. - Can I make this gluten-free?
Substitute all-purpose flour with almond flour or a gluten-free flour blend. - Can I freeze the pancakes?
Yes, freeze cooked pancakes in an airtight container for up to 1 month. Reheat in a pan or oven. - How do I prevent the pancakes from falling apart?
Ensure the batter is thick enough and avoid overcrowding the pan. - What can I add for extra flavor?
Fresh herbs like dill or parsley, or a pinch of nutmeg or smoked paprika, enhance the flavor. - Can I make these without eggs?
Yes, substitute eggs with a flaxseed or chia seed mixture (1 tbsp seeds + 3 tbsp water per egg). - What pairs well with these pancakes?
They’re great with sour cream, yogurt dips, or a fresh cucumber and tomato salad.