Pumpkin pancakes

1 serving


pour 2 cups of warm milk into a saucepan, dilute yeast in it, pour in most of the flour, knead the dough and let go. cook the peeled pumpkin in salted water, cool it and wipe it through a sieve. put the pumpkin puree into the matching stew, add the yolks, ground with sugar and salt, flour (residue), milk and mix well. the egg whites are well beaten, gently introduced into the dough and allowed to rise again. bake pancakes like wheat. carrot pancakes can be prepared in the same way.