Pumpkin seed pancakes


  • 500 g of white pumpkin seeds (from an African grocery store)
  • 2 large onions
  • 1 bunch of chives
  • 6 eggs
  • 30 g of shrimp broth (or other according to your taste)
  • bay leaves

  • equipment

  • 3 medium-sized freezer bags


  1. Mix the pumpkin seeds. Place them in a large container.

  2. Dice the onions and finely chop the chives. Add them to the mixed seeds, with the eggs and 20 g of crumbled broth. Mix everything with a spatula.

  3. Gradually add 15 cl of water while mixing.

  4. Divide the preparation into 3 freezer bags, close by tying a knot as close as possible to the preparation without leaving any air.

  5. Heat plenty of water in a large saucepan with a few bay leaves and 10 g of crumbled stock, place the sachets in it.

  6. Leave to cook for approximately 1 hour 20 minutes. The preparation will swell and become firm.

  7. Remove the sachets from the water and let cool. Empty them and cut the preparation into sections.

  8. Serve the pancakes as is or brown or fry them as in the photo.

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