Preparation: Flour, starch, salt, sugar, baking powder - mix. Pour mineral water, quickly stir until smooth. Pour in the oil and mix well. Pan greased with oil. This can be done with potato, cut in half and impaled on a fork. Dip the flat cut in a little and grease the pan. Bake pancakes on a well heated pan. For the puree, boil the pumpkin, drain the water. In a blender mix the pumpkin, applesauce, pineapple juice and sugar (cinnamon, vanilla).

The form for baking lay a paper for baking, brush with butter and sprinkle with breadcrumbs.

Pancakes spread with pumpkin puree, roll tube and put it in the form of a spiral.

For filling, mix the remnants of mashed potatoes, sour cream and breadcrumbs until smooth. Pour the pancakes, flatten up and bake at 200C for 30 minutes. It is better to eat when it has cooled, with milk, yogurt or kefir. Cold is better to cut and you can see the sections inside.