– 16 ounces of roasted pumpkin purée,– 2 fluid ounces of milk,– 1 teaspoon cinnamon,– 1 pinch of salt.
Method of preparation:
1. Begin the recipe by preparing the pumpkin puree. And don't worry in advance because this is not a complicated task at all. The oven and blender will pretty much do all the work for you.
2. Sift the flour to further aerate it. Then combine it with baking powder, sugar, cinnamon, and salt.
3. In a separate bowl, mix eggs and milk. Add the puree to the bowl as well.
4. Start gradually adding dry ingredients to the wet mixture. At the same time, vigorously mix the bowl contents so that the ingredients mix well and form a perfect whole.
5. When you achieve satisfying results, preheat and grease a pan. Then fry the small pancakes on both sides for around 4-5 minutes. Enjoy!