First of all, for the pancakes we will need pumpkin puree.
Slice 400 g of pumpkin, remove the seeds if necessary.
Place the pumpkin in a tray lined with metal foil.
Bake in a preheated oven at 180 °C for 45-50 minutes or until the pumpkin is soft.
Put and crush the pumpkin core through a sieve, thus obtaining a fine puree. You can also use canned pumpkin puree, but make sure it is without additives.
In a bowl, add 2 eggs and 2 teaspoons of sugar and mix with a whisk.
On top, add 1 teaspoon of vanilla essence, 300 g of pumpkin puree, 40 g of melted butter and 250 ml of milk, continue mixing.
Finally, gradually add 200 g of flour and 1 teaspoon of baking powder.
Mix all the ingredients until there are no more lumps.
Place a small ladle of dough in a well-heated pan and fry over low heat for 2 minutes on one side, then another minute on the other side.
