Pumpkin pancakes with parmesan and chili
4 servings
40 minutes
There is a huge gap between regular pancakes made with sour kefir, the main purpose of which is to quickly knead the dough so that nothing goes to waste, and these tender pancakes with golden pumpkin flesh and parmesan crumbs. And if pancakes with sour cream are strange and expensive to serve with decent wine, then frivolous bubbles of cava or prosecco will make an excellent tandem with these dandy pancakes, like at breakfast in a five-star club hotel.
1
Prepare all the ingredients. Roast the pumpkin in the oven at 200 degrees for 25-30 minutes.
- Pumpkin: 250 g
2
Grate the cheese on a fine grater.
- Parmesan (Parmigiano Reggiano): 30 g
3
Tear off the leaves of the rosemary and chop them finely.
- Rosemary: 2 sprigs
4
Cut the chili pepper in half, remove the seeds with a knife, and chop finely.
- Chili pepper: 1 piece
5
Mash the pumpkin in a large bowl, mix with egg, milk, flour, and baking powder.
- Pumpkin: 250 g
- Chicken egg: 1 piece
- Milk: 280 ml
- Wheat flour: 150 g
- Baking powder (raising agent): 10 g
6
Add chili, rosemary, cheese, parmesan, and a pinch of nutmeg. Season with salt and mix.
- Chili pepper: 1 piece
- Rosemary: 2 sprigs
- Parmesan (Parmigiano Reggiano): 30 g
- Nutmeg: pinch
- Salt: to taste
7
Heat vegetable oil in a pan and form pancakes by pouring half a ladle of batter onto each.
- Vegetable oil: 2 tablespoons
8
Fry for 2 minutes on one side until the dough sets and is covered with a golden crust. Flip and fry for another minute on the other side.
9
Dress the mixed salad with good olive oil.
- Olive oil: 1 tablespoon
10
Place the pancakes on plates, top with a mixed salad, and sprinkle with cheese. Serve with yogurt or sour cream.
- Mixed salad leaves: 50 g
- Parmesan (Parmigiano Reggiano): 30 g
- Greek yoghurt: to taste
