Ingredients for 8 10/12 cm pancakes:
3 dl of milk
160 g of flour
120 g of steamed pumpkin
100 g of cottage cheese
40 g of capers in extra virgin olive oil
1 tablespoon of Pantelleria oregano
1 large egg
1 teaspoon of yeast for quiches
Salt and pepper
Caper sprouts in extra virgin olive oil to taste
Melted butter for the pan
Mash the pumpkin pulp with a fork until it becomes creamy, then add it in a bowl with the ricotta and once mixed, add the egg and milk and mix well.
Separately, mix the flour with the yeast, a pinch of salt, a generous grinding of pepper and the oregano of Pantelleria, pour the mixture of milk and eggs and mix everything with a whisk until the mixture is smooth and without lumps, finally add the capers well drained from the oil, once mixed, let the mixture rest in a cool place for at least 1 hour.
Brush a pan with a little melted butter and once heated, pour a ladle of mixture and cook over low heat until small bubbles form on the surface, turn the pancake with a spatula and continue cooking for about 1 minute , then continue with the rest of the mixture.
Serve the pancakes with caper sprouts and accompany with cold cuts, smoked fish and fresh cheeses