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

- Gianfranco Allari -


Privacy notice

We use cookies or similar technologies for technical purposes and for different purposes only with your prior and explicit consent as specified in cookie policy.

You can express your consent using the button "Consent all". Unless you select one of this options we will use essential functional cookies only