Cornmeal Pancakes Stuffed with Spicy Pumpkin

To prepare these delicious stuffed pancakes, we will start by making the pancake batter. In a large bowl, we combine 250 grams of flour with a pinch of salt, then gradually add 500 milliliters of milk, continuously mixing with a whisk to avoid lumps. Once we have a homogeneous mixture, we add two eggs and a tablespoon of oil, continuing to mix until the batter becomes fluid and creamy. At this point, we let the batter rest for about 30 minutes to allow the gluten to develop, which will make the pancakes more elastic and easier to cook.

In the meantime, we can prepare the filling. If we want to make a pumpkin cream, we start by peeling and cutting a small pumpkin into cubes. It is boiled in salted water until soft, then drained and mashed with a blender or a fork. In a separate bowl, we mix the pumpkin puree with 200 grams of soft cheese, such as cottage cheese or ricotta, depending on preferences. For added flavor, we can also add spices such as cinnamon, nutmeg, or a pinch of vanilla. We mix all the ingredients well until we obtain a smooth and homogeneous cream.

Once the pancake batter has rested enough, we start cooking them. We heat a non-stick skillet over medium heat and add a little oil or butter to grease the surface. We pour a ladle of batter into the skillet, quickly swirling the skillet to form a thin pancake. We cook the pancake for about 1-2 minutes on each side until golden, then remove it to a plate. We continue the process until we finish all the batter, making sure to grease the skillet between pancakes to avoid sticking.

Once we have all the pancakes ready, we can start filling them. We place a generous portion of pumpkin cream on each pancake and, if desired, we can also add melted cheese or feta for extra flavor. We fold the pancake in half or carefully roll it up, ensuring that the filling stays well sealed. These stuffed pancakes can be served warm, making them ideal for a hearty breakfast or a delicious dessert. Enjoy your meal!