Pumpkin seeds recipe. Recipes with pumpkin seeds. Flavored pumpkin bread with honey
Cauliflower with pumpkin seeds Separate the cabbage into florets and boil in salted water until tender. Drain in a colander. Cut the onion into strips and fry in oil for 5 minutes. Add pumpkin seeds and nuts and cook for another 3 minutes. Put the cabbage...You will need: cauliflower - 1 head, blue onion - 2 heads, butter - 5 tbsp. spoons, pumpkin seeds - 5 tbsp. spoons, pine nuts - 3 tbsp. spoons, salt
Styrian pumpkin pesto 
Place all ingredients in a bowl and beat with a mixer until smooth and pureed. Cut the French loaf, sprinkle with pumpkin oil, sprinkle with a small amount of chopped garlic and brown on a baking sheet in the oven...You will need: roasted pumpkin seeds - 1 cup, grated Parmesan cheese - 1/3 cup, lemon zest - 1 teaspoon, lemon juice - 2 teaspoons, pumpkin oil - 1.5 tbsp. spoons, French loaf, garlic
Pumpkin bread with pumpkin seeds 
Sift flour and salt into a bowl. Dilute honey in warm water, add yeast, let stand for a few minutes. Combine everything, add olive oil. knead a soft dough. Add pumpkin puree, knead well so that the puree is evenly distributed, add seeds. U...You will need: 400-450 g flour, about 0.5 tbsp warm water (30 C), 1.5 tsp. salt (without slide), 1.5 tsp. dry yeast, 1 tsp. honey, 2 tbsp. olive oil, 3/4 tbsp pumpkin puree, 1 yolk for greasing, pumpkin seeds (fry in a dry frying pan) and sesame seeds,
Pumpkin crumble with chicken and hunting sausages 
Cut all vegetables into cubes. In a deep saucepan, fry two types of onions and garlic in vegetable oil, then pieces of carrots and then pumpkin. Cook until the pumpkin is half cooked. Add hunting sausages and chicken cut into pieces, and then slightly crushed in...You will need: 1 kg of peeled pumpkin, 1 large carrot, 1 onion, 2 young (thin) leeks, 2-3 cloves of garlic, 150 g of hunting sausages, 2 baked chicken breasts, 1 tsp each of cumin and coriander seeds, vegetable oil, salt, pepper, Dough: 100 g oatmeal, 1...
Pumpkin pie 
Dough: Mix sifted flour with salt, sugar and softened butter and rub with hands until crumbly. Add the yolk and cold water to the dough, knead the dough, roll it into a ball, cover with a towel and put in the refrigerator while preparing the filling. We cleanse...You will need: For the dough: 250g wheat flour, 150g butter, 1 yolk, 2 tbsp. spoons of cold water, a pinch of salt, 1 tbsp. spoon of sugar, For pumpkin filling: 500 g pumpkin, 300 ml. heavy cream, 80 g sugar, 3 eggs, Pinch of salt, 1/2 tsp each. nutmeg, ginger,...
Pumpkin hearts with shrimp 
Peel the pumpkin, cut into slices 1 cm thick and cut out hearts from them using a mold or cut with culinary scissors. Bake the hearts in an oven preheated to 200C for 7-8 minutes or in the microwave. Pour boiling water over the shrimp for a couple of minutes, remove the shells,...You will need: a piece of pumpkin peeled and seeds (about 300g), large shrimp - 8 pcs., cucumber - 1 pc., curd cheese with herbs - 140 g, lemon juice - 1 tsp, 2-3 cloves of garlic, rast. oil - 2-3 tablespoons, salt and pepper to taste, lettuce leaves
Pumpkin ginger pie. 
We prepare all the ingredients... Prepare the minced meat. Mix all the products and let stand for 10 minutes. Pre-cook the pumpkin in a double boiler or microwave, or boil it. Cool and puree using a blender. While the minced meat is brewing, prepare the corn...You will need: For the dough: 330 g pumpkin, 1 egg, 160 g kefir, 200 g corn flour, 1 tsp. baking powder, 0.5 tsp. grated ginger, 1 tsp. lemon zest, 1 tsp. lemon juice, 2 tbsp. olive oil, salt and pepper to taste, 1 tsp. dried petals, bell pepper...
Fruit, nut and seed muffins 
Preheat the oven to 180C. Mix butter and honey, melt over low heat, bring to a boil and heat for 2 minutes. Dried fruits (except cranberries) and nuts are slightly punched in a blender; pieces should be felt. Mix oats, fruit and nut mixture, cranberries,...You will need: 200g of oatmeal, 200g of a mixture of nuts and dried fruits (raisins, dried apricots, chopped almonds), 50g of dried cranberries, 75g of a mixture of seeds (pumpkin, sunflower), 50g of coconut flakes, 150-175g of oil (olive, odorless vegetable or creamy),...
Mini buns with seeds 
Bake for about 30 minutes (until golden brown) at a temperature of 190 degrees. Mix the flour. Mix the yeast with water and honey. Let stand for a few minutes. Add the yeast to the flour. Mix gradually adding the remaining ingredients. Leave the dough in an oiled bowl until it rises...You will need: 2 tbsp wholemeal flour, approximately 4-5 tbsp regular flour, 2 tbsp yeast (I used dry), 1 1/2 tbsp mineral water, 1 tbsp kefir, 2 tbsp honey, 1 tbsp salt, 50 g butter, 1/3 tbsp olive oil, 1/2 tbsp sunflower seeds, 1/2 tbsp pumpkin seeds
Pumpkin puree soup Autumn 
Peel the onion and garlic, chop and fry in butter until golden brown. Peel the pumpkin, cut into cubes, add to the pan with the onions and garlic. Pour wine over this, season with curry powder, add broth and simmer the soup for 30 minutes. Salt, pepper, puree...You will need: Onion - 1 piece, garlic - 5 cloves, butter - 4 tbsp, pumpkin - 1 kg, white wine - 1/2 cup, curry powder (curry, curry and also Curry) - 1/2 tsp .l., 450 ml chicken or vegetable broth, cream - 200 ml, salt, pepper to taste, herbs (dill, parsley), ...
And pumpkins aren't just used to make lanterns for Halloween. This amazing vegetable contains seeds that are incredibly healthy and can be used in delicious fall dishes. Pumpkin seeds are included in various sauces, salads, and can be added to muffins and sweet crispy flatbreads. 30 grams of seeds contain about 8.5 grams of protein and are an excellent source of iron, potassium, phosphorus, magnesium and zinc. We are ready to offer you 7 original recipes that will allow you to enjoy such a unique product.
1. Pumpkin seeds with Zapotec sauce
The dish contains beans, pumpkin seeds, chicken broth, shrimp, onions and epazote, which creates an amazing, rich and rich taste. Epazote seasoning is traditionally used in Mexican cooking.
Ingredients
1 cup dried beans
6 anise in pods
3 cups whole, unshelled pumpkin seeds
3 dried chiles de árbol, stems and seeds removed
2 cups chicken broth
50 g dried shrimp
1 medium onion, finely chopped
2 tablespoons dried epazote seasoning
Preparation
Preheat the oven to 190 degrees. Sort the beans and rinse. Place them in a medium-sized saucepan and add enough cold water to cover the beans by 2.5 cm. Bring to a boil over high heat, simmer for 1 minute and remove from heat. Leave the beans to steep for 1 hour. Place the star anise in a small saucepan, add a glass of water and bring to a boil, reduce the liquid by half, remove from the heat and set aside. Spread the pumpkin seeds evenly on the baking sheet and bake them for about 10 minutes until lightly toasted. Let them cool completely and then grind them in a food processor.
The seeds will begin to disintegrate, but pieces of the shell may still remain. For small batches, place pumpkin seeds in a sieve over a bowl and shake well. After each batch, pass a cup of water through a sieve to remove any stringy residue. Add the seeds to the cooked beans. Heat a skillet or small cast iron casserole over medium heat.
Rinse the peppers under cold running water, then dry and fry in a frying pan for 15 seconds on each side. Don't let the peppercorns burn. In a blender or food processor, combine chili pepper and one cup chicken broth. Add water, dried shrimp, onion, Epazote, star anise, and remaining chicken broth to the pot with the beans and pumpkin seeds. Bring to a boil over high heat. Add chili. Reduce heat and simmer in uncovered saucepan for 45 minutes or until beans are cooked through.
2. Green salad with pumpkin seeds and Asiago cheese
The perfect fall snack. The salad is fresh, crispy, extremely tasty, because it has such a rich composition - spinach, green salad, fried pumpkin seeds, Asiago cheese, and delicate balsamic sauce.
Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 shallot, finely chopped
6 tablespoons olive oil
½ teaspoon salt
Ground black pepper, to taste
2 cups spinach
2 bunches watercress, trimmed, leaves torn into small pieces
1 red leaf or lettuce, torn into small pieces
½ cup roasted, salted pumpkin seeds
100g Asiago cheese, grated or thinly sliced with a paring knife
Preparation:
In a large bowl, whisk together balsamic vinegar, apple cider vinegar, honey, mustard and shallots. Add oil and stir, Salt and pepper to taste. Then add spinach, watercress, green salad, mix gently. Top with pumpkin seeds and cheese. Serve to the table.
3. Cherry and Pumpkin Seed Cupcakes
You can change up the classic cherry and almond muffins by using pumpkin seeds instead of almonds. The proposed set of products makes 12 servings.
Ingredients:
6 tablespoons unsalted butter, room temperature
¾ cup sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
2 ½ cups flour
2 teaspoons baking powder
⅓ teaspoon baking soda
1 glass whole milk
230 g fresh cherries, pitted and coarsely chopped
½ cup shelled pumpkin seeds, toasted in a frying pan or oven
¼ cup shelled pumpkin seeds
Preparation:
Preheat the oven to 190 degrees. Prepare baking dishes, grease them with oil. Beat butter, sugar, salt in a bowl with a mixer. Add vanilla. Gradually add half the flour, then half the milk, then add the remaining flour and milk. Do not overheat the mixture to prevent the muffins from being tough. Add cherries and toasted pumpkin seeds to the mixture. Divide the batter evenly into the pans and sprinkle raw pumpkin seeds on top. Bake for 20-25 minutes until the cupcakes are golden brown. You can check the readiness of the dessert with a toothpick - when piercing the cupcake, it should come out dry.
4. Spicy flatbread with pumpkin seeds
Here is a dessert recipe that perfectly combines sweet and spicy flavors. Pumpkin seeds, cinnamon, salt, cayenne pepper, sugar, corn syrup, vanilla and butter combine to create a delicious treat. Enjoy this incredible dessert.
Ingredients:
2 cups shelled pumpkin seeds
1 ½ teaspoons baking soda
½ teaspoon ground cinnamon and salt
¼ teaspoon cayenne pepper (optional)
2 cups granulated sugar
1 cup brown sugar, corn syrup, or golden cane syrup
½ glass of water
1 stick (½ cup) unsalted butter, softened
1 tablespoon Vanilla extract
Preparation
Preheat the oven to 180 degrees. Place the pumpkin seeds in an even layer on a baking sheet lined with parchment paper and bake for 8-10 minutes until the seeds are lightly browned and fragrant. Use a large baking tray lined with two sheets of non-stick paper. In a small bowl, whisk together baking soda, cinnamon, salt and cayenne pepper. In a large saucepan, combine sugar, syrup and water. Cover and bring the mixture to a boil over high heat. Add butter.
Attach a thermometer to the pan and cook the mixture over medium-high heat, without stirring, for about 20 minutes, until the thermometer registers 150 degrees. Add pumpkin seeds and vanilla. Remove from heat. Add a small cup mixture of baking soda and cayenne pepper. Using a heat-resistant rubber spatula, move vigorously for 15 seconds. Pour the mixture onto the prepared baking sheet, spreading it with a metal spatula so that the layer is as thin as possible. Let cool, then tear the cake into pieces.
5. Crispy Pumpkin Almond Cookies
Thanks to the combination of almonds and pumpkin seeds, the dessert is not only tasty, but also very nutritious. These cookies are very easy to prepare. Cooking time is only 15 minutes.
Ingredients:
1 egg, plus 1 egg white
3 teaspoons vegetable oil
½ cup sugar
¼ cup wheat flour
1 cup raw, unsalted almonds
¾-1 cup green, raw and unsalted pumpkin seeds
Preparation:
Preheat the oven to 160 degrees. Mix all ingredients together in the order in which they are listed. Take a mold with a height of 25 cm and cover it with parchment paper. Grease with a thin layer of vegetable oil. Pour the mixture into the pan and bake for 20 minutes until the top of the cake is golden brown. Let the dessert cool, remove the parchment. Tear the crust into cookies of the desired shapes and sizes.
6. Pumpkin Seed Brownies
Prepare cakes with pumpkin seeds for a special date, they are very tasty, they are easy to prepare, in addition there is an amazing mousse that perfectly emphasizes the taste of the dessert. The proposed set of products makes 8 mini-cakes.
Ingredients:
1 cup pumpkin seeds
8 fresh dates
Chocolate mousse
1 avocado
1 ripe banana
3 tablespoons raw cocoa powder
1 tablespoon cocoa nibs
1 tablespoon blueberries
Preparation:
To prepare the mousse, blend all the above ingredients together in a blender for about 45 seconds. To make the brownies, divide the pumpkin seeds into three equal parts. Grind the first part in a blender for 20 seconds. Add the dates and the second half of the seeds and mix until you get a sticky dough. Add remaining pumpkin seeds and mix. Make 8 small balls, press and shape, the finished cakes should be 3cm thick and 2.5cm tall. Serve with chocolate fruit mousse.
7. Healthy pancakes with pumpkin seeds
If you're looking for a nutritious and healthy pancake recipe, then Low Carb Pumpkin Seed Pancakes are the way to go. They contain only five components and cooking time is 5 minutes. You can prepare 4 servings from the ingredients provided.
Ingredients
1 cup pumpkin seeds (unsalted)
1 cup water (room temperature)
¾ teaspoon stevia powder
1 teaspoon vanilla sugar
1 tablespoon olive oil
Preparation:
Mix all ingredients in a blender until the consistency of pancake batter. Add more water if necessary. Finally add stevia powder and vanilla. Distribute the batter evenly in a greased frying pan, fry the pancake until brown on one side, then turn over. One pancake is fried on each side for about 3-4 minutes, depending on how thick and dense it is.
But also a real pot of treasures. A handful of seeds contains the daily requirement of zinc, consists of 50% healthy fats, restores strength and can rightfully be considered autumn snack No. 1! Instead of throwing your pumpkin seeds in the trash like most people do, "With taste" suggests preparing them properly.
There's a glass of goodies hidden in a medium-sized pumpkin, and simply removing it won't be enough. First, the seeds need to be processed (nothing complicated, just not everyone knows about it), and then use one of our recipes. Important: seeds are very easy to overcook, be careful!
How to dry pumpkin seeds
Instead of popcorn and sunflower seeds, instead of dinner, as a snack and as an addition to salad or baked goods pumpkin seeds will always come in handy. They have a rich, incomparable nutty taste. Follow the instructions to get the most out of it.
Now your seeds are ready. You can simply place them on a baking sheet, mix with vegetable oil and sprinkle with seasonings. Paprika, cayenne pepper, cumin and curry are perfect for this purpose; don’t forget about salt. Then all that's left to do is bake it seeds in the oven at 160 degrees for 15 minutes. However, you can use our signature recipe.
Pumpkin Seed Recipe
You will need:
- 1 cup pumpkin seeds
- 100 ml apple cider vinegar
- 1 egg white
- 0.5 tsp. salt
- 2 tbsp. l. sunflower oil
This sunflower seeds recipe will reveal their taste from a new side. Soak the prepared seeds in vinegar for 1 hour. Drain the vinegar, place the seeds in a deep bowl, add the white of a medium-sized egg, salt and mix well. Place the seeds on a greased baking sheet and bake until golden brown, 50 minutes.
Benefits of pumpkin seeds, whether they are pickled or simply baked with spices, is colossal, and they will still contain a large amount microelements, namely: phosphorus, magnesium, zinc, potassium, iron and selenium. If you want to stock up on them for more than one season, prepare them in the same way as above, but dry them for several days and then store them in a dark, dry place in an airtight container.
Here are some more ideas on how to use pumpkin seeds: Add them to jam, ice cream, kazinaki, cheese pie or sandwich spread. You won’t have to bother with cleaning for a long time, since the finished seeds open easily and burst on their own even during the baking process. We hope our recipe will make you look at this product from a new perspective!
Pumpkins aren't just used to make lanterns for Halloween. This amazing vegetable contains seeds that are incredibly healthy and can be used in delicious fall dishes. Pumpkin seeds are included in various sauces, salads, and can be added to muffins and sweet crispy flatbreads. 30 grams of seeds contain about 8.5 grams of protein and are an excellent source of iron, potassium, phosphorus, magnesium and zinc.
1. Pumpkin seeds with Zapotec sauce
The dish contains beans, pumpkin seeds, chicken broth, shrimp, onions and epazote, which creates an amazing, rich and rich taste. Epazote seasoning is traditionally used in Mexican cooking.
Ingredients
1 cup dried beans
6 anise in pods
3 cups whole, unshelled pumpkin seeds
3 dried chiles de árbol, stems and seeds removed
2 cups chicken broth
50 g dried shrimp
1 medium onion, finely chopped
2 tablespoons dried epazote seasoning
Preparation
Preheat the oven to 190 degrees. Sort the beans and rinse. Place them in a medium-sized saucepan and add enough cold water to cover the beans by 2.5 cm. Bring to a boil over high heat, simmer for 1 minute and remove from heat. Leave the beans to steep for 1 hour. Place the star anise in a small saucepan, add a glass of water and bring to a boil, reduce the liquid by half, remove from the heat and set aside. Spread the pumpkin seeds evenly on the baking sheet and bake them for about 10 minutes until lightly toasted. Let them cool completely and then grind them in a food processor.
The seeds will begin to disintegrate, but pieces of the shell may still remain. For small batches, place pumpkin seeds in a sieve over a bowl and shake well. After each batch, pass a cup of water through a sieve to remove any stringy residue. Add the seeds to the cooked beans. Heat a skillet or small cast iron casserole over medium heat.
Rinse the peppers under cold running water, then dry and fry in a frying pan for 15 seconds on each side. Don't let the peppercorns burn. In a blender or food processor, combine chili pepper and one cup chicken broth. Add water, dried shrimp, onion, Epazote, star anise, and remaining chicken broth to the pot with the beans and pumpkin seeds. Bring to a boil over high heat. Add chili. Reduce heat and simmer in uncovered saucepan for 45 minutes or until beans are cooked through.
2. Green salad with pumpkin seeds and Asiago cheese
The perfect fall snack. The salad is fresh, crispy, extremely tasty, because it has such a rich composition - spinach, green salad, fried pumpkin seeds, Asiago cheese, and delicate balsamic sauce.
Ingredients:
2 tablespoons balsamic vinegar
1 tablespoon apple cider vinegar
2 teaspoons honey
1 teaspoon Dijon mustard
1 shallot, finely chopped
6 tablespoons olive oil
½ teaspoon salt
Ground black pepper, to taste
2 cups spinach
2 bunches watercress, trimmed, leaves torn into small pieces
1 red leaf or lettuce, torn into small pieces
½ cup roasted, salted pumpkin seeds
100g Asiago cheese, grated or thinly sliced with a paring knife
Preparation:
In a large bowl, whisk together balsamic vinegar, apple cider vinegar, honey, mustard and shallots. Add oil and stir, Salt and pepper to taste. Then add spinach, watercress, green salad, mix gently. Top with pumpkin seeds and cheese. Serve to the table.
3. Cherry and Pumpkin Seed Cupcakes
You can change up the classic cherry and almond muffins by using pumpkin seeds instead of almonds. The proposed set of products makes 12 servings.
Ingredients:
6 tablespoons unsalted butter, room temperature
¾ cup sugar
½ teaspoon salt
1 teaspoon pure vanilla extract
2 ½ cups flour
2 teaspoons baking powder
⅓ teaspoon baking soda
1 glass whole milk
230 g fresh cherries, pitted and coarsely chopped
½ cup shelled pumpkin seeds, toasted in a frying pan or oven
¼ cup shelled pumpkin seeds
Preparation:
Preheat the oven to 190 degrees. Prepare baking dishes, grease them with oil. Beat butter, sugar, salt in a bowl with a mixer. Add vanilla. Gradually add half the flour, then half the milk, then add the remaining flour and milk. Do not overheat the mixture to prevent the muffins from being tough. Add cherries and toasted pumpkin seeds to the mixture. Divide the batter evenly into the pans and sprinkle raw pumpkin seeds on top. Bake for 20-25 minutes until the cupcakes are golden brown. You can check the readiness of the dessert with a toothpick - when piercing the cupcake, it should come out dry.
4. Spicy flatbread with pumpkin seeds
Here is a dessert recipe that perfectly combines sweet and spicy flavors. Pumpkin seeds, cinnamon, salt, cayenne pepper, sugar, corn syrup, vanilla and butter combine to create a delicious treat. Enjoy this incredible dessert.
Ingredients:
2 cups shelled pumpkin seeds
1 ½ teaspoons baking soda
½ teaspoon ground cinnamon and salt
¼ teaspoon cayenne pepper (optional)
2 cups granulated sugar
1 cup brown sugar, corn syrup, or golden cane syrup
½ glass of water
1 stick (½ cup) unsalted butter, softened
1 tablespoon Vanilla extract
Preparation
Preheat the oven to 180 degrees. Place the pumpkin seeds in an even layer on a baking sheet lined with parchment paper and bake for 8-10 minutes until the seeds are lightly browned and fragrant. Use a large baking tray lined with two sheets of non-stick paper. In a small bowl, whisk together baking soda, cinnamon, salt and cayenne pepper. In a large saucepan, combine sugar, syrup and water. Cover and bring the mixture to a boil over high heat. Add butter.
Attach a thermometer to the pan and cook the mixture over medium-high heat, without stirring, for about 20 minutes, until the thermometer registers 150 degrees. Add pumpkin seeds and vanilla. Remove from heat. Add a small cup mixture of baking soda and cayenne pepper. Using a heat-resistant rubber spatula, move vigorously for 15 seconds. Pour the mixture onto the prepared baking sheet, spreading it with a metal spatula so that the layer is as thin as possible. Let cool, then tear the cake into pieces.
5. Crispy Pumpkin Almond Cookies
Thanks to the combination of almonds and pumpkin seeds, the dessert is not only tasty, but also very nutritious. These cookies are very easy to prepare. Cooking time is only 15 minutes.
Ingredients:
1 egg, plus 1 egg white
3 teaspoons vegetable oil
½ cup sugar
¼ cup wheat flour
1 cup raw, unsalted almonds
¾-1 cup green, raw and unsalted pumpkin seeds
Preparation:
Preheat the oven to 160 degrees. Mix all ingredients together in the order in which they are listed. Take a mold with a height of 25 cm and cover it with parchment paper. Grease with a thin layer of vegetable oil. Pour the mixture into the pan and bake for 20 minutes until the top of the cake is golden brown. Let the dessert cool, remove the parchment. Tear the crust into cookies of the desired shapes and sizes.
6. Pumpkin Seed Brownies
Prepare cakes with pumpkin seeds for a special date, they are very tasty, they are easy to prepare, in addition there is an amazing mousse that perfectly emphasizes the taste of the dessert. The proposed set of products makes 8 mini-cakes.
Ingredients:
1 cup pumpkin seeds
8 fresh dates
Chocolate mousse
1 avocado
1 ripe banana
3 tablespoons raw cocoa powder
1 tablespoon cocoa nibs
1 tablespoon blueberries
Preparation:
To prepare the mousse, blend all the above ingredients together in a blender for about 45 seconds. To make the brownies, divide the pumpkin seeds into three equal parts. Grind the first part in a blender for 20 seconds. Add the dates and the second half of the seeds and mix until you get a sticky dough. Add remaining pumpkin seeds and mix. Make 8 small balls, press and shape, the finished cakes should be 3cm thick and 2.5cm tall. Serve with chocolate fruit mousse.
7. Healthy pancakes with pumpkin seeds
If you're looking for a nutritious and healthy pancake recipe, then Low Carb Pumpkin Seed Pancakes are the way to go. They contain only five components and cooking time is 5 minutes. You can prepare 4 servings from the ingredients provided.
Ingredients
1 cup pumpkin seeds (unsalted)
1 cup water (room temperature)
¾ teaspoon stevia powder
1 teaspoon vanilla sugar
1 tablespoon olive oil
Preparation:
Mix all ingredients in a blender until the consistency of pancake batter. Add more water if necessary. Finally add stevia powder and vanilla. Distribute the batter evenly in a greased frying pan, fry the pancake until brown on one side, then turn over. One pancake is fried on each side for about 3-4 minutes, depending on how thick and dense it is.
