Welcome to a delightful twist on a classic Eastern European comfort food! Oladyi, or small, thick pancakes, are typically sweet, but this savory version featuring pumpkin and semolina is a true game-changer. It's a fantastic way to celebrate autumn's harvest, transforming humble pumpkin into a dish that's both comforting and surprisingly elegant. The semolina gives these pancakes a wonderfully light and fluffy texture, while the onion and parsley add a fresh, savory depth. Perfect for a cozy breakfast, a light lunch, or even as a unique appetizer, these pumpkin oladyi are sure to become a new favorite.
Pumpkin and Semolina Pancakes
Ingredients for Pumpkin and Semolina Pancakes
- 300 g pumpkin purée
- 2 chicken eggs
- 100 g onion
- 25 g parsley
- 50 g semolina
- 40 g all-purpose flour
- 1 teaspoon baking powder
- salt, vegetable oil
Ingredients for the Sauce
- 150 g smetana (a type of sour cream)
- 25 g dill
- 1/3 teaspoon ground turmeric
- salt to taste
How to Make Pumpkin and Semolina Pancakes
Purée the steamed pumpkin through a fine sieve or with an immersion blender until smooth.
Crack the chicken eggs.
Add the chopped onion to the batter.
Cut the pumpkin. Scrape out the seeds and the loose pulp around them. Peel the pumpkin with a vegetable peeler. Dice the firm flesh into cubes. Pour 1/2 cup of water into a saucepan and add the diced pumpkin. Cover tightly and cook for 20-30 minutes over low heat. Purée the steamed pumpkin through a fine sieve or use an immersion blender until smooth. The cooking time may vary depending on the pumpkin variety and the size of the cubes; test for softness to know when it’s ready. By the way, you can also bake the pumpkin in the oven, which is the easiest method.
Measure out 300 g of pumpkin purée and let it cool to room temperature. Crack the chicken eggs.
Mix the purée with the eggs. Finely chop the onion. Add the chopped onion to the batter.
Add 3 tablespoons of finely chopped parsley to the batter.
Chop the parsley. Add 3 tablespoons of finely chopped parsley to the batter.
Add the flour to the bowl with the wet ingredients and mix.
Pour 2 tablespoons of odorless vegetable oil into the batter.
Let the finished batter rest for 30 minutes for the semolina to swell.
Mix the all-purpose flour with the baking powder. Add the flour to the bowl with the wet ingredients and stir. You can replace the baking powder with baking soda (1/3 teaspoon of soda plus 1 tablespoon of lemon juice).
Pour 2 tablespoons of odorless vegetable oil into the batter. Any refined oil will work.
Add the semolina to the batter. Mix thoroughly. Let the finished batter rest for 30 minutes for the semolina to swell.
Spoon the pancakes into the hot oil using a tablespoon.
Pour refined vegetable oil into a heavy-bottomed skillet. Don’t be shy with the oil; you’ll need plenty. Spoon the oladyi (small, thick pancakes) into the hot oil using a tablespoon.
Fry until golden brown on both sides.
Remove the pancakes from the skillet onto paper towels.
Make the yellow sour cream sauce for the pumpkin pancakes.
Fry until golden brown on both sides, about 3-4 minutes per side.
Remove the pancakes from the skillet and place them on paper towels to absorb the excess oil.
Let’s make a yellow smetana (a type of sour cream) sauce for the pumpkin pancakes. Finely chop the dill. Mash the dill with a pinch of salt in a mortar or a small bowl until it releases its juice. Mix the smetana, mashed dill, and ground turmeric. Salt to taste.
Serve hot, drizzled with the sour cream sauce.
The pumpkin and semolina oladyi are ready. Serve hot, drizzled with the sour cream sauce.
And there you have it—a plate of warm, golden pumpkin oladyi, ready to be devoured! The creamy, tangy dill and turmeric sauce is the perfect finishing touch, cutting through the richness of the pancakes and brightening up the flavors. Don't hesitate to get creative with your toppings; a simple dollop of Greek yogurt or a sprinkle of feta cheese would also be delicious. These pancakes are best enjoyed fresh and hot from the skillet, shared with family and friends. We hope this recipe brings a taste of cozy, heartwarming flavor to your table. Enjoy!
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