For those of you who may not care for potatoes, here is a pancake made with pumpkin. The grated pumpkin is seasoned with nutmeg and rosemary. Change up these seasoning as you like, just make sure the pancakes are finished with a dusting of Parmesan cheese.
These may also be made with a winter squash, such as buttercup.
The batter looks as though it will not hold together, but it will. The lacy cakes are a nice change from pureed or mashed squash when you are in the mood for something with a bit of crispness.
1 pound pumpkin (or other orange winter squash), quartered, seeded, and peeled
3 large eggs
2 teaspoons minced fresh rosemary, or 1 teaspoon dried
1/4 teaspoon ground nutmeg, freshly ground if you can
1/2 teaspoon sea salt
Freshly ground black pepper
Grate the pumpkin with a medium-size grater and place in a bowl. Add the eggs, rosemary, nutmeg, sea salt, and pepper. Mix well.
Heat a tablespoon of oil in a large skillet over medium-high heat. Give the batter a stir and drop spoonfuls of the mixture into the skillet. Try to keep some space around the pancakes so they brown well. Flatten the pancakes with a spatula and cook until they are well browned. Flip over and brown the second side. Remove cakes to plates or a platter and keep warm. Continue making cakes with the rest of the batter, using more oil as needed.
Sprinkle the cakes with a good dusting of Parmesan cheese and serve.
Recipe and Photograph Copyright Deirdre Davis 2016
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