Summary

Ingredients

• 750 g potato (s), floury boilin
• 750 g pumpkin meat (Hokkaido)
• 1 tablespoon lemon juice
• 3 onion (s)
• 2 tablespoon cornstarch (potato starch)
• 4 medium egg (s)
• salt and pepper
• 1 tablespoon butter
• 2 tablespoon honey
• 125 g cream cheese
• 125 g yourt
• 0.5 ½ bunch lemon balm
• 8 tablespoon clarified butter
• curry

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Instructions

1. Peel the potatoes, wash the pumpkin thoroughly, cut in half and remove the seeds with a spoon. Finely grate 2/3 of the pumpkin and all the potatoes and mix with lemon juice. Let stand for a short time, then pour off all the liquid. It is best to squeeze out the liquid with a tea towel. Peel and finely chop the onions and add to the potato pumpkin mixture. Stir in the potato starch and eggs, season with salt, pepper and curry to taste.
2. Dice the rest of the pumpkin and sauté in butter for 5-10 minutes until soft. Finally 1 tablespoon. Stir in honey. Mix the cream cheese with the yoghurt and the remaining honey. Wash lemon balm and cut into fine strips.
3. Heat some clarified butter in the pan. Pour in some batter with the ladle and spread it flat. Fry the pancakes on both sides over medium heat until crispy.
4. Serve the finished buffers with glazed pumpkin cubes and honey cream cheese. Garnish with lemon balm.