STARTERS, SALADS & SPREADS
MASCARPONE AND PUMPKIN PANCAKES
Ingredients
300g cooked pumpkin, roughly chopped
100g milk
1 egg
1 clove garlic
pinch of nutmeg
90g flour
pinch of salt
3 tbsp mascarpone
1 tbsp finely chopped fresh chives
Preparation
1) Place pumpkin, milk, egg, garlic and nutmeg into the bowl and blend for
Time: 20 seconds Speed: 6
2) Add flour, salt and blend for
Time: 15 seconds Speed: 4
Hold the measuring cover to prevent splatter.
3) Pour all the mixture into greased fry pan and cook for
Time: 1 minute
or until bubbles start to surface.
4) Turn pancake and cook for 30 seconds or until cooked through.
5) Remove and place on baking paper. Mix mascarpone and chives with the spatula.
6) When pancake is completely cooled spread mascarpone over surface and then roll up the pancake.
7) Wrap in the piece of baking paper and allow to cool or place in refrigerator.
8) Remove from baking paper and slice across pancake roll with a wet knife and serve.
18
To Next Page
Loading...