Stuffed American-Style Pancake

Ingredients

• Filling

  • half cup (tea) leftover mozzarella cheese, chopped (50 g)
  • half cup (tea) leftover ham or turkey breast, chopped (50 g)
  • 1 tablespoon (soup) chopped parsley

• Batter

  • half cup (tea) heavy cream (100 g)
  • 1 egg
  • 1 cup (tea) Japanese pumpkin with skin, cubed and cooked
  • half teaspoon salt
  • half teaspoon AJI-NO-MOTO®
  • 5 tablespoons (soup) oil
  • 3 tablespoons (soup) water
  • 1 cup (tea) wheat flour (110 g)
  • 1 teaspoon baking powder

Modo de preparo

1. In a medium bowl, place the cold cuts leftovers and parsley, and mix. Set aside.
2. In a blender jar, place the heavy cream, egg, pumpkin, salt, AJI-NO-MOTO®, 3 tablespoons (soup) oil, water, and wheat flour, and blend on medium speed for 2 minutes, or until a smooth and thick cream is obtained. Transfer to a large bowl, add the baking powder, and gently mix with circular motions from the inside out until a homogeneous batter forms.
3. In a small skillet greased with a drizzle of oil, place 1 shallow ladle of the batter, part of the reserved filling, and another shallow ladle of the batter. Cook for 3 minutes over low heat, until the edges and surface start to set and release. Flip the pancake, cook for another 2 minutes, or until golden.
4. Remove from heat, repeat the process with the remaining ingredients, and serve immediately.