Pumpkin pancakes with raisins on kefir

Take the highest grade wheat flour. Sift the required amount into a bowl. Immediately sift ½ tsp. of baking powder into the bowl along with the flour.

For the pancakes, it's better to use butternut squash. This variety of pumpkin has sweet and very tasty flesh. Grate the butternut squash on a coarse grater and don’t worry that the large shavings won’t soften in the pancakes. The flesh of butternut squash is so tender that it will not be felt in the pancakes, but will give them a rich bright color and a pleasant aroma. Peel a piece of pumpkin and then grate it on a grater with large holes.

Take light, soft raisins. Such raisins do not need soaking, as they are soft enough. Wash the raisins and dry them on a towel. Then combine the raisins with the pumpkin shavings.

Pour 1 tbsp. of granulated sugar into a bowl. In the bowl with sugar, add a raw chicken egg.

Whisk the egg with sugar until white using a whisk or mixer.

Stir in 1/2 cup of warm kefir.

Now combine the kefir mixture with the egg and grated pumpkin.

Add the flour with the baking powder here. While adding the flour, you can pass it through a sieve directly into the bowl. Add it in parts, mixing the mixture until homogeneous.

Knead the dough for pumpkin pancakes to the consistency of regular pancakes. The dough should not run off a spoon tilted on its side. Let the dough rest for 20 minutes.

Pour 1 tbsp. of refined oil into the pan and place it over the heat. Fry the pancakes when the oil is well heated. Using a tablespoon, scoop the dough and transfer it into the hot oil in the pan. To ensure the pancakes are fluffy and well-cooked inside, cover the pan with a lid.

Fry the pumpkin pancakes on both sides. After frying one batch of pancakes, place the next patties of dough into the pan. Add more oil if necessary.

Transfer the fried pancakes to paper towels to remove excess oil.

Serve the pumpkin pancakes with raisins warm.