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Serve these pancakes immediately for the best texture and flavor.
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days and reheated gently in a pan or oven.
The cucumber sauce is best fresh but can be refrigerated for up to 1 day.
Variations:
Substitute pumpkin puree with sweet potato or butternut squash for a different flavor.
Add spices like cumin or smoked paprika to the batter for a smoky twist.
Use a dairy-free yogurt to make the sauce vegan-friendly.
FAQ:
Q: Can I make the batter ahead of time?
A: Yes, you can prepare the batter and refrigerate it for up to 24 hours before cooking.
Q: Can I bake the pancakes instead of frying?
A: Yes, bake at 200°C (400°F) for about 15-20 minutes, flipping halfway for even cooking.
Q: Is this recipe suitable for gluten-free diets?
A: Substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.
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