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„Spicy Pumpkin“ (with chili and quark-walnut-topping)

Pumpkin-Pancake

Recipe

  • Mix 120 g of flour with ½ tsp. ground chiliflakes, ½ tsp. ground curcuma, ¼ tsp. salt, 20 g cane sugar and 1 tsp. baking powder. Stir in 200 ml soymilk (or normal milk).
  • Add 150 g pumpkin squash (hokkaido).
  • Add 1 egg to the mix. Let it rest for about 10 minutes.
  • Heat some vegetable oil in a pan and fry the pancakes.
  • As soon as they are in the pan, place some thin slices of zucchini on the pancakes. Turn them, when they are ready.
  • Arrange 10 pancakes in a pile, arrange curd with herbs, walnuts, chiliflakes and parsley on top.

Scharfer Kürbis-Pancake

Rezept

  • 120 g Dinkelmehl mit ½ TL gemahlenen Chiliflocken, ½ TL gemahlenem Kurkuma, ¼ TL Salz, 20 g Rohrzucker und 1 TL Backpulver vermischen und dann langsam in 200 ml Sojamilch (oder Kuhmilch) einrühren.
  • Danach 150 g Mus aus Hokkaidokürbis (mit Schale) unterheben.
  • Erst dann 1 Ei hinzugeben. (In der Reihenfolge klumpt der Teig nicht.)
  • Teig rund 10 Minuten ruhen lassen.
  • In einer Pfanne mit Fett zu handtellergroßen Pfannkuchen ausbacken.
  • Sobald sich der Teig in der Pfanne befindet, dünne Zucchinischeiben auf die Pancakes legen. Dann wenden.
  • Jeweils rund 10 Pfannkuchen zu kleinen Türmen stapeln, mit Kräuterquark, Walnüssen, Chiliflocken und Petersilie garnieren. Wer möchte, kann auch noch Quark zwischen die Scheiben geben. (Ergibt ca. 20 kleine Pfannkuchen.)
  • Tipp: Schmeckt auch kalt noch gut!

Beitrags-Navigation

My favourite plates
„Beetroot-Kid“ (beetroot-pancake with honey and goatcheese)

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