Cook the pumpkin in the microwave for 10 minutes at maximum power (900 W) or in a static oven at 200°C for about 30 minutes.
Separate the pumpkin flesh from the skin and mash it with a fork.
In a bowl, combine the pumpkin puree, egg, milk, and a pinch of salt, mixing well.
Add the Parmesan, flour, and yeast, stirring until you get a smooth batter.
Lightly oil or butter the pancake pan, pour a ladle of batter, and cook the pancakes for 2-3 minutes on each side.
Serve the pancakes plain or filled as desired.
Pancake pan
Oven tray
Pumpkin pancakes can be stored in the refrigerator covered with plastic wrap for 2 days, or they can be frozen.
Suitable to be enjoyed plain or accompanied by cold cuts, cheeses, and vegetables.
Italia, Toscana
| Energy (kcal) | 170.3 |
| Carbohydrates (g) | 22.5 |
| of which Sugars (g) | 2.96 |
| Fat (g) | 5.33 |
| of which Saturates (g) | 2.79 |
| Protein (g) | 9.18 |
| Fiber (g) | 0.72 |
| Sale (g) | 0.23 |
