Fasting pancakes with pumpkin stuffing Recipe

Prepare the fasting pancake dough. Sift the flour into a bowl, mix baking powder, sugar and salt, then pour carbonated water and mix the well-obtained mass. Add a little vegetable oil and mix again. Let the dough rest for 15 minutes.

Peel the onion and finely chop it. Heat a pan with vegetable oil, put the onion in it and fry for about 5 minutes until golden brown. Transfer the roasted onions to a bowl. Cut the peeled pumpkin into very small cubes. Add vegetable oil to the pan and fry the pumpkin over a fairly strong fire until it gets a crust. Mix the pumpkin with the onions and season with salt to taste.

Heat the pancake pan over medium heat and brush it with a little oil. Place a little of the filling in the pan — about a tablespoon — and immediately pour in the dating. Bake the fasting pancakes with the stuffing like regular pancakes — about a minute on the filling side, and then, once the surface of the pancake is no longer moist, turn it over and fry for about a minute on the other side.