Ingredients:

Dough (for approx. 12 pancakes):

• 250 g pumpkin purée (baked and blended)
• 150 g Mlekovita Greek-style yoghurt
• 2 eggs
• 150 g wheat flour (approx. 1 cup)
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 2 tablespoons cane sugar (honey optional)
• a pinch of salt
• oil/clarified butter for frying

Homemade caramel:

• 100 g sugar
• 50 g butter
• 80 ml 30% cream

To serve:

• a handful of chopped walnuts or hazelnuts

Preparation:

1. In a bowl, mix the pumpkin purée, Greek yoghurt and eggs. Add the flour, baking powder, cinnamon, sugar and salt. Mix until you have a thick, smooth batter.
2. Heat a little oil in a frying pan and fry the pancakes over medium heat for 2-3 minutes on each side, until golden brown.
3. Prepare the caramel. Melt the sugar in a dry frying pan until it turns golden brown. Add the butter and mix thoroughly. Slowly pour in the cream, stirring constantly, until the caramel becomes smooth and creamy. Set aside to cool slightly.
4. Place the pancakes on a plate, pour over the warm caramel and sprinkle with nuts.