Ingredients

• 1 cup (200 g) finely grated pumpkin
• 1/2 cup (100 g) natural yogurt
• 2 small eggs
• 3 tablespoons sugar
• 1 cup (150 g) wheat flour
• 1 and 1/2 teaspoons baking powder
• oil or butter for frying

Preparation

1. Peel the pumpkin, remove the seeds, then grate it on a fine grater and place in a bowl.
2. Add natural yogurt, eggs, and sugar and mix thoroughly, for example with a whisk.
3. In a second bowl, add flour and baking powder, mix with a spoon.
4. Combine the contents of both bowls gently and briefly, mixing with a spoon.
5. Heat a crepe pan (or non-stick pan) and coat it with oil or clarified butter.
6. Place 2 tablespoons of batter on each pancake, keeping them spaced apart. Smooth the surface with a spoon.
7. Fry the pancakes on medium heat until they rise and turn nicely golden (about 2 minutes). Then flip to the other side and fry for another 2 minutes until golden.
8. Before frying the next batch, wipe the pan with a paper towel and grease it.