Pumpkin pancakes
🥞 Batter:
200 g cooked pumpkin puree (7 oz)
250 ml milk (8.3 fl.oz)
150g eggs (3 eggs)
30 g sugar (1 oz)
30 ml unscented vegetable oil or butter (1 fl.oz)
pinch of salt
80-100 g flour (2.8-3.6 oz)
🥞 Prepare the pancakes.
1. Peel the pumpkin, cut it into small pieces.
2. Simmer in water over medium heat for 15 minutes - pumpkin should be soft.
3. Process the pumpkin with a blender until it is pureed.
4. Mix eggs with sugar and pumpkin puree.
5. Add flour, salt, and mix until smooth.
6. Add warm milk, stir, then add hot butter and stir again.
7. Pour the batter onto a heated frying pan and fry the pancakes on one side.
8. Spread a thin layer of butter on half of the pancake in the pan, cover with the other half, and transfer to a plate.
9. Fry all the pancakes in the same way.
😋Cheese Curd Filling:
300 g cottage cheese (2/3 lb, fat content from 5%)
100 g sour cream (3.6 oz, 15% fat)
😋Prepare the cottage cheese filling.
Beat the cottage cheese and sour cream with an immersion blender until smooth.
Place the filling on the pancakes without turning them and roll them up into a tube.