Pumpkin Pancakes

For the pumpkin pancakes, first coarsely grate the pumpkin flesh. Peel the onion and chop finely. Finely dice the bacon. Chop the pepperoni or chili pepper. Pluck the parsley leaves from the stems, wash and dry well. Chop coarsely if desired. Beat the eggs.

Fry the onion in a little oil until translucent, then add the bacon. Fry briefly and remove from heat.

Mix onions and bacon with squash, parsley and pepperoni. Stir in the eggs and add as much flour as necessary until you have a mixture that is easy to shape and not too soft. Season well with salt and pepper.

Heat the oil in a frying pan. Shape the mixture into roughly equal sized balls, place them in the hot oil and flatten with a spatula. Fry the pumpkin pancakes on both sides until crispy.

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