The pumpkin can be grated on a fine grater. But I do it this way: I use a juicer to make pumpkin juice, and I make pancakes from the leftovers. It's very useful! If you make the juice, be sure to add a tablespoon of sour cream or a little olive oil before drinking it. This will help your body absorb the vitamins and minerals better.

Mix the pumpkin and sour cream. Then, using a blender, turn everything into a puree. Add the egg, sifted flour, salt, and baking powder.

Pour a little vegetable oil into a hot pan and pour in the mixture using a wet spoon. Fry the pancakes quickly on both sides until golden brown.

Place the pancakes in a baking tray, add thin slices of butter on top, cover with aluminum foil, and bake in a preheated oven at 190°C for 30 minutes.

The pancakes are served with sour cream and maple syrup. Enjoy!