Pumpkin Schmarrn
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 5 mins |
| Total Time | 20 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g pumpkin puree
- 80 g flour
- 0.5 ½ pack baking powder
- 20 g suar
- 0.5 teaspoon ½ cinnamon
- 1 pinch (s) salt
- 100 ml soy milk (soy drink)
- Oil for the pan
Print Recipe
Pin Recipe Instructions
- First mix the dry ingredients, then add the liquid and the pumpkin puree (also works with mashed potatoes, by the way) and stir into a batter.
- Put the oil in a pan and spread the batter in it. After a few minutes, turn the temperature down a little, otherwise the dough will burn quickly.
- As soon as the dough bubbles up, cut the flatbread into pieces and turn. Then use the spatula to make the pieces smaller and fry a little more. Roasting takes about 5 - 8 minutes in total.
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