Ready pancake - Vegetarian and satisfying: Pumpkin potato pancakes with creamed spinach and mushroom

My first recipe video: Pumpkin potato pancakes

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The first recipe video I’ve ever made hasn’t turned out too badly (if I do say so myself). And if you like hearty vegetarian food, you might just like my recipe for pumpkin potato pancakes too.

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Some time ago, it was my turn to make lunch for the family. On the menu were pumpkin potato pancakes, creamed spinach with mushroom, and a carrot salad with balsamic vinegar. I had the kitchen to myself, so I decided to try my hand at taking some video footage of the process, besides writing a blog post on the recipes.

Vegetarian and satisfying: Pumpkin potato pancakes with creamed spinach and mushroom
The whole menu: The pancakes with creamed spinach and mushroom, and carrot salad on the side

I wrote the blog post a while ago, but didn’t have the time to put the footage together. But last week, I decided it was time to stop procrastinating and just do it (no, this isn’t a Nike promotion). I’d also been wanting to switch over from Windows Movie Maker to a more sophisticated video editor for a while, and this was a great opportunity to try it.

So one week later, after many hours of learning to use the VSDC video editor on the fly, and after many visits from the ghost in the machine that causes things to go wrong for no #$%^&*! reason, here’s the video of the pancakes. The other two videos—the creamed spinach with mushroom, and the carrot salad with balsamic vinegar—will be up soon.

Also read: Fun and healthy recipe: Mushroom and broccoli pizza with homemade tomato sauce



In a nutshell: Pumpkin and potato pancakes

For this simple recipe, you’ll need pumpkin, potato, onion, whole wheat flour, egg , olive oil, butter (optional), and salt and pepper to taste. Grate the pumpkin and potato, and finely chop the onion. Mix together the pumpkin, potato, onion, flour, egg, salt and pepper. In a hot pan, add the olive oil (and butter, if you like), and spread out one heaped table spoon of pancake mixture. Cook on both sides on low heat until golden brown.

The recipe video

Here’s the video of how I made these pancakes.

I’d love to hear from you about what could’ve been done better, and what kinds of recipe videos you’d like to see in future.

And if you’d like to read the whole recipe, take a look at this post: Vegetarian and satisfying: Pumpkin potato pancakes with creamed spinach and mushroom


I took the photographs and video footage with my trusty Canon EOS 200D DSLR camera, using the always-reliable Canon 18-55mm wide-angle lens and a basic Vanguard tripod. Click the links to check out the latest offers on Amazon.




2 comments

  1. SNEHAL SUSHEEL MAZAGAONKAR says:

    It was delicious!! Added some grated carrots and coriander too to liven the flavors 😊….its a must try healthy meal for everyone..

    1. Anonymous says:

      Awesome! Love the carrot idea 😊

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