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🍰 Savory Pumpkin Pancakes with Sage

211 kcal · 30 min · 4 servings

Savory Pumpkin Pancakes with Sage Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Peel the garlic cloves and the onion.
  2. 2. Finely chop the garlic and the onion.
  3. 3. Thoroughly wash the pumpkin.
  4. 4. Remove the inside and seeds of the pumpkin.
  5. 5. Cut the pumpkin flesh into approx. 1 cm cubes.
  6. 6. Wash the sage leaves.
  7. 7. Shake the sage leaves dry.
  8. 8. Pluck the leaves off the stems.
  9. 9. Finely chop the sage leaves.
  10. 10. Clean the mushrooms.
  11. 11. Cut the mushrooms into quarters.
  12. 12. Heat the olive oil in a non-stick pan.
  13. 13. Fry the pumpkin cubes until golden brown, stirring occasionally.
  14. 14. This should take 4 to 5 minutes.
  15. 15. Add the chopped onions and garlic to the pan.
  16. 16. Sauté the vegetables until translucent.
  17. 17. Add the mushrooms to the pan.
  18. 18. Season the mixture with salt and pepper.
  19. 19. Fry the ingredients for another 2 minutes.
  20. 20. Add the chopped sage leaves.
  21. 21. Whisk the eggs in a separate bowl.
  22. 22. Lightly season the eggs with salt and pepper.
  23. 23. Pour the eggs over the vegetables in the pan.
  24. 24. Let the pancakes set slightly over medium heat.
  25. 25. This takes approx. 3 to 4 minutes.
  26. 26. Preheat the oven.
  27. 27. Set the temperature to 200 °C.
  28. 28. If using fan/convective heat, set to 180 °C.
  29. 29. If using gas, set to level 3.
  30. 30. Bake the pancakes in the oven for approx. 10 minutes.
  31. 31. Turn the pancakes out onto a plate.
  32. 32. Cut the pancakes into pieces.
  33. 33. Serve the pancakes warm.

Nutrition per serving