Corn pancakes with pumpkin puree

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Corn pancakes with pumpkin puree

Name: Corn pancakes with pumpkin puree
Prep time: 1 h
Total time: 1 h
Yield: 10 Porções
Ingredients: 2 cup (Dough). Milk; 2 can(s) Corn (without the water); 2 unit(s) Eggs; 1 tablespoon Margarine or butter (melted); to taste Salt; 1 cup Wheat flour; 1 unit(s) (Filling). medium onion; 1 unit(s) Garlic (crushed); 2 tablespoon Oil; 1/2 kg Kabotcha pumpkin (boiled and mashed); to taste Salt; 1 can(s) (Coverage). Milk cream; 1 tablespoon Margarine; to taste Grated nutmeg; to taste Salt; to taste grated mozzarella

🇧🇷Brazil

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View in original language

(Português)

1 hour(s)

10 servings

Paula Santos

@paulareginasantosborgesgmail.

Ingredients
Recipe

(Dough). Milk2 cup
Corn (without the water)2 can(s)
Eggs2 unit(s)
Margarine or butter (melted)1 tablespoon
Salt to taste
Wheat flour1 cup
(Filling). medium onion1 unit(s)
Garlic (crushed)1 unit(s)
Oil2 tablespoon
Kabotcha pumpkin (boiled and mashed)1/2 kg
Salt to taste
(Coverage). Milk cream1 can(s)
Margarine1 tablespoon
Grated nutmeg to taste
Salt to taste
grated mozzarella to taste

Make the pancake batter and set aside.
Prepare the stuffing. Heat the oil, add the grated onion, the crushed garlic, the pumpkin, adjust the salt, mix well and let it cool.
Then fill the pancakes, place in a refractory.
In the meantime prepare the topping. Sauté the onion in Margarine without browning, add the cream, the grated nutmeg, adjust the salt, turn off the heat and place on top of the pancakes.
Finish with grated mozzarella and put in the oven to brown.

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Corn pancakes with pumpkin puree

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