Pumpkin Pancakes

Ingredients

• 400 g Potatoes
• 400 g small Hokkaido pumpkin (1 small Hokkaido pumpkin)
• 1 egg
• 150 g spelt whole‑grain flour
• 20 g starch
• Salt
• Pepper
• nutmeg
• 30 g Butter
• 2 tbsp olive oil
• 75 g pumpkin seeds

Instructions

1. 1.

   Peel, wash, and grate the potatoes. Wash the pumpkin, grate its flesh, and mix with the potato grating, egg, flour, and starch. Season with salt, pepper, and freshly grated nutmeg.

2. 2.

   Heat butter with oil in a pan and drop spoonfuls of batter into it. Flatten slightly and fry on both sides over medium heat until golden brown, until all batter is used up. Drain cooked pancakes on kitchen paper.