Pumpkin pancakes

The Hokkaido is probably my favourite pumpkin variety. It's sweet, has a pronounced flavour and stores very well. Hokkaido pumpkins are a bit difficult to peel though, so I bake them with the skins on and then just scrape out the soft flesh. However, if cooked long enough the skin is perfectly edible too! Given that the pumpkins are organic and have not been chemically treated of course!
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!

Ingredients:
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.