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Pumpkin Pancake

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  Pumpkin 12 Ounce, 1 slice, very yellow
  Curd/Cotton cheese 2 Tablespoon, white
  Stock 1 Tablespoon
  Flour 4 Tablespoon

Take off the rind, and cut the pumpkin in small pieces; simmer them in 1 or 2 tablespoonfuls of salted water till tender.
Then drain, and pound or press to a puree.
Beat this together with the white cheese, stock and flour.
Lightly grease a frying-pan, pour the mixture into it, and fry over a moderate heat.
Pumpkin splashes will form a sort of lace on the sides of the pan: shake so that the rest of the mixture slides over this as it cooks.
With the help of a plate held against the pan, turn the pancake, remove the "lace" with a knife and put it on the top of the pancake, the underside of which is fried in the same way.

Recipe Summary

Main Dish

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