#pacakes

PUMPKIN PANCAKES

by Ewa Wójciak

– 200 g pumpkin purée* – 50 g natural yogurt (I used Greek) – 2 eggs – 2 tablespoons of oil or melted butter – 2-3 tablespoon of sugar (I used just 1) – 1 1/3 glass all purpose flour – 2 teaspoons of baking powder – pinch of salt

All you have to do is mix everything together. If your pumpkin is very watery you don’t have to add any yogurt. Fry small pancakes (about 2 tablespoons for each one) on non stick pan and serve they way you like it.

* To make pumpkin purée (we don’t have it tinned here) you will need to cut pumpkin into quarters, or even smaller peaces if its very big. No need to peel it, Just remove the seeds. Place it skin down on a tray and bake in 180 degrees C for about 45-60 min. Until its soft. Then just scoop the pumpkin into a container and its ready to use Also I used butternut squash here and It was just perfect!