La Mozzarella In Carrozza

Mini pumpkin pancakes

La Mozzarella In Carrozza - Mini pumpkin pancakes
Pumpkin pancakes, little and delicious, perfect with sweet or savory filling

Yields: 7 (14Mini)   Prep: 15Min ~ Cooking Time: 1/2Min   Diff: Easy
- 180g All purpose flour
- 1tsp Baking powder
- Salt
- 200g Pumpkin
- 2tbsp Sunflower oil
- 150ml Milk
- 2 Egg whites


- Cut pumpkin into small cubes and cook with some water until tender. Use a fork to reduce it in a creamy purée.

- Mix the flour with the baking powder. Into another bowl mix all the liquid ingredients: pumpkin purée, oil and milk. Add the dry ingredients to the liquids and stir to combine.

- Whip the egg whites and gently add them to the pancakes batter

- In a non stick frying pan start to cook your pancakes, three at a time. When they start to make bubbles, turn them over and finish to cook. Arrange on a large dish and serve with creamy fresh cheese.