Gaby
Ingredients:
200g pumpkin puree (1/2 cup)
2 eggs
3-4 tablespoons vanilla sugar
1 cup kefir
1 cup flour, sifted
2-3 tablespoons semolina
zest of 1 lemon
1/2 teaspoon cinnamon
1 teaspoon baking soda
Caramel Sauce
2/3 cup sugar
2/3 cup heavy cream (33-35%)
1/2 cup milk
Whisk the eggs with the sugar until well combined. Add the pumpkin puree and lemon zest; whisk to combine. Pour in the kefir and stir well. Gradually add the sifted flour, gently mixing until you have a smooth batter. Then incorporate the semolina and the baking soda that has been neutralized with vinegar, mix everything together, and let it sit for 5-10 minutes to allow the semolina to swell.
Heat a skillet, brush it with oil, and cook the pancakes for about 2 minutes on each side until golden brown.
To make the caramel sauce, start by placing the sugar in a saucepan or pot with a thick bottom. It should be deep enough to prevent overflow. Place the pan over heat and, stirring constantly, allow the sugar to caramelize until it turns a rich brown. Once the caramel is completely liquid and free of sugar lumps, reduce the heat and carefully add the hot cream (bring the cream to a boil first). The mixture will bubble up, so stir it with a whisk or silicone spatula and keep it on the heat for another minute. Pour the finished sauce into a container and let it cool. If the sauce is too thick, thin it with milk.
