Pumpkin pancakes with curd- coconut filling

Delicious, fragrant, colorful pumpkin pancakes.

Preparation:

Bake pumpkin in oven till soft:


Puree cooled pumpkin; add kefir, eggs, flour, sugar and baking powder. Grind all well to get smooth mass. The dough is obtained as the average density of shop sour cream.


Fry pancakes on a heated with oil pan. It`s better to fry them covered with lid on a low heat tll readiness from both sides.


Prepare filling. Grate coconut pulp.


Mix well curd, coconut flakes and sugar. If filling turns thick, add a spoonful of milk or cream.


Spread thin layer of filling on cooled pancake, and roll it.


Do that with all pancakes. For 1 l of ready dough you need 250 g of curd (a standard pack) using 1-1,5 tsp for each pancake.

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