This is a real culinary wonder! Fantastic!
Ingredients:
200 ml milk
2 eggs
160 grams flour
1 tablespoon sugar
2-3 tbsp. powdered sugar
250–300 grams of cottage cheese
– 0.5 tsp baking soda
1-2 tbsp butter
4 tbsp pumpkin puree; 2 tbsp vegetable oil
Directions:
1. To make the pumpkin puree, first simmer the pumpkin until it is tender, then mix or mash it until it is smooth.
2. Combine the prepared pumpkin puree, milk, eggs, sugar, and baking soda in a bowl. Use a mixer to beat. To prevent lumps, add the flour and stir well.
3. You can gently coat the skillet with vegetable oil for the first pancake, but you don’t need to use any oil for the others. I use a special spatula to distribute the batter gently in the pan because it’s rather thick, so the pancakes aren’t too thick.
4. **For the filling:** Add powdered sugar to taste (I use two heaping tablespoons) and mix with cottage cheese. Place the pancakes in a baking dish after spreading the filling on them, rolling them into tubes, and cutting them in half. Put a tiny bit of butter on per roll.
5. Bake at 180°C (350°F) for 15 minutes. Before serving, sprinkle with sugar.
Savor your dinner!
