Pumpkin Pancakes with Parmesan and Chili
Breakfasts • Author's
Description
There is a vast distance between ordinary pancakes made quickly with sour kefir, aimed simply at using up leftover ingredients, and these delicate pancakes, glowing with pumpkin flesh and sprinkled with Parmesan. While serving pancakes with sour cream alongside a decent wine may seem odd and expensive, pairing these stylish pancakes with light, bubbly Cava or Prosecco creates a perfect match, reminiscent of breakfast at a five-star boutique hotel.
Ingredients
- Pumpkin 10 oz
- Chicken Egg 1 piece
- Milk 10 fl oz
- Wheat Flour 5 oz
- Baking Powder 0 oz
- Mild Chili Spice 1 piece
- Rosemary 2 sprigs
- Nutmeg a pinch
- Vegetable Oil 2 spoons
- Olive Oil 1 tablespoon
- Parmesan Cheese 0 oz
- Mixed salad greens 0 oz
- Salt to taste
- Natural Yogurt to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients. Pre-bake the pumpkin in the oven at 390°F for 25–30 minutes.
Step 2
Grate the cheese using a fine grater.
Step 3
Remove the leaves from the rosemary and chop them finely.
Step 4
Cut the chili pepper in half, remove the seeds with a knife, and finely chop.
Step 5
Mash the pumpkin in a large bowl, then mix it with the egg, milk, flour, and baking powder.
Step 6
Add chili, rosemary, cheese, Parmesan, and a pinch of nutmeg. Season with salt and mix well.
Step 7
Heat vegetable oil in a skillet and pour half a ladle of batter to form each pancake.
Step 8
Fry for 2 minutes on one side, until the batter sets and forms a golden crust. Flip and fry for another minute on the other side.
Step 9
Dress the mixed salad with good quality olive oil.
Step 10
Place the pancakes on plates, top with a mixed salad, and sprinkle with cheese. Serve with yogurt or sour cream.
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