These pancakes are very healthy, they contain just a little flour, no eggs and you only need a small amount of oil to fry them. Served with sour cream and lots maple syrup, they are one of my favourite breakfasts!
400gr of Hokkaido pumpkin
150gr of flour
1 tablespoon sugar
a pinch of salt
½ teaspoon of baking powder
about 150ml of milk
oil for frying - 1 teaspoon per each batch of pancakes
Cut up the deseeded pumpkin into several pieces, line a baking tray with baking paper and put the pumpkin pieces on it. Bake in the oven for about 30-40 minutes, until the flesh is soft.
Scrape out the flesh and mash it up in a bowl. Add the flour, sugar, salt and baking powder. Pour in enough milk to make a paste like mixture that is thick enough not to fall off the spoon, but smooth at the same time.
Heat up a little oil in a non-stick pan. One tablespoon of the mixture will make one pancake, use another spoon to scrape the mixture off into the pan. I put 5 tablespoons of the mixture into the pan each time, so every batch consisted of 5 pancakes. Cover with a lid and fry on medium flame for 3-5 minutes. When you take the lid off you will see that each pancake has flattened out on the pan. Turn them around and bake for another 3-5 minutes, until brown on both sides. The baking time depends on how thick the pancakes are.
Serve warm with maple syrup, honey, jam, youghurt or anything else you like.
I sometimes keep some of the baked pumpkin aside, cut it into small pieces and add to the mixture to make the pancakes chunkier.