Spicy Pumpkin Pancake

For the spicy pumpkin pancake, peel the pumpkin (this is not necessary with a Hokkaido pumpkin) and either cut into small cubes or grate as desired.

Mix eggs with sour cream, flour and milk to form a batter. Stir in the grated Parmesan and season with salt, pepper and herbs. Heat butter in a pan and steam the pumpkin in it until soft.

Just before the end of the cooking time, pour the batter over the pumpkin. Fry until lightly browned on one side (about 3 minutes), then quarter and flip. Bake on the other side also for about 3 minutes.

Then flip, tear into small pieces and finish baking. Serve the spicy pumpkin pancake and enjoy.

Preparation Tip:

The spicy pumpkin pancake goes particularly well with a green salad.

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