Pumpkin Pancakes

Wash the pumpkin, cut it in half, and scoop out the seeds. Butternut squash needs to be peeled, hokkaido does not, as its skin softens sufficiently with heat treatment. Cut the flesh into 3 cm cubes.

Melt the butter in a saucepan, add the pumpkin, salt, and pour in about 50 ml of water, cover with a lid, and simmer, stirring occasionally, for 15 to 20 minutes. Blend the cooked pumpkin into a puree.

Sift the flour and mix it with baking powder and salt. Add 200 g of pumpkin puree. If the pumpkin puree is too thick, mix it with yogurt. Whisk in the eggs with butter, then the sugar, and gradually add the flour to form a thicker batter.