Pumpkin curd pancakes are a simple and fragrant dessert.
Autumn is not only a time for blankets, series, and aromatic coffee, but also the pumpkin season, the main gastronomic hit of October and November. It is added to lattes, soups, pies, and even pasta. But there is a dish that combines home coziness and restaurant tenderness — cheese pancakes with pumpkin, the recipe for which was shared on the page foodblog_kristi, and we simply couldn't pass by.
These pancakes are the golden mean between dessert and a weekend breakfast. They are soft, fragrant, with a hint of cinnamon. The pumpkin gives them a velvety texture and incredible color.
Recipe
Ingredients:
pumpkin 250 g cottage cheese 350 g egg 1 pc. sugar 50 g flour 3-4 tbsp cinnamon ⅓ tsp salt vanillin
Preparation
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Clean the pumpkin from seeds, bake in the microwave for 5-7 minutes, or in the oven until soft. Cool and scoop out the flesh.
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In a bowl, combine cottage cheese, egg, salt, sugar, pumpkin flesh, vanillin, and cinnamon.
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Add flour, starting with 2 tbsp, then adjust the amount based on the thickness of the batter; it should be creamy, not liquid.
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Blend with a blender to achieve a delicate homogeneous mass.
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Fry the pancakes in a pan with a drop of oil, over low heat, covered. It is convenient to shape them from a pastry bag, as this makes them even and neat.
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Then bake in the oven for 10 minutes at 180°C to achieve the perfect texture.
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These pancakes can be served with any sauce, such as sour cream with honey, caramel, yogurt, or even salty ricotta if you want a gastronomic contrast. A cup of coffee or warm cocoa will make this breakfast feel like a little celebration.
Pumpkin curd pancakes are a simple and fragrant dessert. They seem to remind us that even the dreariest day becomes brighter when the kitchen smells of warmth and cinnamon.
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