← All recipes

🍽️ Pumpkin-Curd Pancakes with Lamb's Lettuce

372 kcal · 30 min · 4 servings

Pumpkin-Curd Pancakes with Lamb's Lettuce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring three liters of salted water to a boil in a large pot.
  2. 2. Wash the carrots thoroughly, peel them, and cut off the ends.
  3. 3. Cut the carrots into small pieces.
  4. 4. Wash the pumpkin, halve it, peel it, and remove the inside.
  5. 5. Cut the pumpkin into small cubes.
  6. 6. Add the carrots and pumpkin to the boiling water.
  7. 7. Cook the vegetables under a lid for about ten minutes until soft.
  8. 8. Wash the lemon thoroughly.
  9. 9. Grate about one teaspoon of lemon zest.
  10. 10. Halve the lemon and squeeze out the juice.
  11. 11. Put one tablespoon of lemon juice into a bowl.
  12. 12. Add one tablespoon of olive oil.
  13. 13. Add eight tablespoons of curd cheese to the bowl.
  14. 14. Add eight tablespoons of cold water.
  15. 15. Season the mixture with salt, pepper, and sugar.
  16. 16. Mix all the dressing ingredients well together.
  17. 17. Preheat the oven to 200 degrees Celsius with top and bottom heat.
  18. 18. Put the remaining curd cheese into a separate bowl.
  19. 19. Add the eggs to the bowl with the curd cheese.
  20. 20. Add the flour to the bowl.
  21. 21. Whisk the curd cheese, eggs, and flour well together.
  22. 22. Wash the lamb's lettuce thoroughly.
  23. 23. Dry the lamb's lettuce in a salad spinner.
  24. 24. Drain the cooked vegetables.
  25. 25. Puree the carrots and pumpkin in the pot.
  26. 26. Mix the pumpkin puree with the curd cheese and egg mixture.
  27. 27. Add the grated lemon zest.
  28. 28. Add some ground nutmeg.
  29. 29. Season the batter generously with salt and pepper.
  30. 30. Line one or two baking sheets with baking paper.
  31. 31. Distribute the batter into 24 equal portions on the baking sheet.
  32. 32. Bake the pancakes for about 20 to 25 minutes in the oven.
  33. 33. Swap the baking sheets halfway through the baking time.
  34. 34. Toss the lamb's lettuce with the dressing shortly before the baking time ends.
  35. 35. Season the salad finally with salt and pepper.
  36. 36. Take the pumpkin curd pancakes out of the oven.
  37. 37. Plate the pancakes.
  38. 38. Serve the pancakes together with the lamb's lettuce.
  39. 39. Make sure the batter has the consistency of waffle batter.
  40. 40. Use slightly more or less egg if necessary, depending on the size of the pumpkin.

Nutrition per serving