This dish is a true culinary marvel! Absolutely amazing!

Ingredients:
200 ml milk
2 eggs
160 grams flour
1 tablespoon sugar
2-3 tbsp. powdered sugar
250–300 grams of cottage cheese
– 0.5 tsp baking soda
1-2 tbsp butter
4 tbsp pumpkin puree; 2 tbsp vegetable oil

Instructions:

1. First, prepare the pumpkin puree: cook the pumpkin until soft, then mash it through a sieve or blend it until smooth.
2. In a bowl, mix the milk, eggs, sugar, baking soda, and prepared pumpkin puree. Beat with a mixer. Then add the flour and mix thoroughly to avoid lumps.

3. For the first pancake, you can lightly grease the skillet with vegetable oil; for the rest, there’s no need for oil. Since the batter is fairly thick, carefully spread it in the pan so the pancakes aren’t too thick (I use a special spatula for this).

4. **For the filling:** Mix the cottage cheese with powdered sugar to taste (I use two heaping tablespoons). Spread the filling onto the pancakes, roll them into tubes, cut in half, and place them in a baking dish. Place a small piece of butter on each roll.

5. Bake for 15 minutes at 180°C (350°F). Sprinkle with sugar before serving.

Enjoy your meal!