Pumpkin Pancakes with Porcini Mushrooms

5 from 9 votes
Prep Time 45 mins
Total Time 45 mins
Course Dinner
Cuisine European
Servings 2 people


Pumpkin fritters:

  • 400 g 1 pumpkin 1380 g / ½ pumpkin cleaned
  • 1 Egg
  • 1 tbsp Flour
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill
  • 2 big pinches Freshly grated nutmeg
  • 1 tsp Pumpkin spice from ANKERKRAUT *)
  • 3 tbsp Clarified butter


  • 300 g Porcini mushrooms
  • 50 g 1 Onion
  • 1 clove of garlic
  • 1 tbsp Butter
  • 2 tbsp Sunflower oil
  • 4 big pinches Coarse sea salt from the mill
  • 4 big pinches Colorful pepper from the mill


  • 1 spring onion


Pumpkin fritters:

  • Clean the pumpkin and grate the pulp (approx. 400 g). Mix the shredded pumpkin with an egg and a tablespoon of flour. Season with coarse sea salt from the mill (4 big pinches), colored pepper from the mill (4 big pinches), freshly grated nutmeg (2 big pinches) and pumpkin spice *) (1 teaspoon). Heat clarified butter (3 tbsp) in a pan. Fill the pumpkin mixture into 2 frying rings (2 tablespoons each) and fry for about 3 - 4 minutes. Remove the frying rings, carefully turn the pumpkin fritters and fry for another 3 - 4 minutes. Repeat the process 2 more times. Keep the pumpkin pancakes (6 pieces) warm in the oven at 50 ° C until serving. *) Composition of pumpkin spices: sea salt, coconut blossom sugar, curry powder, black pepper, dried carrots, nutmeg and cayenne pepper.


  • Clean / brush the porcini mushrooms and cut them into small pieces. Peel onion and chop finely. Peel the garlic clove and dice very finely. Heat butter (1 tbsp) and sunflower oil (2 tbsp) in a pan, fry / stir-fry the onion cubes with the garlic clove cubes in them, add the cut porcini mushrooms and fry / stir-fry for 6 - 8 minutes. Finally, season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches).


  • Clean and wash the spring onions and cut them diagonally into thin rings. Serve pumpkin pancakes with porcini mushrooms, sprinkled with spring onions.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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