Pumpkin Pancakes with Parmesan

Makes 6 pancakes

Exciting news! A couple of days ago I received my new stove with Induction top. When I just started to look for a stove, somebody mentioned to me the Induction stove, but truly, I didn’t know anything about it. I did a little research – and the reviews were pretty good- and decided to go for it. The good thing about it, is that contrary to a regular electric stove it responds immediately to a heat change like a gas stove, but unlike any other stove, heat only the surface covered by a pot or a pan. I chose Samsung that have a big dual oven so you can bake 2 different dishes at the same time or use only half the oven. Sounds interesting, right? And it’s pretty too :)
So I was very excited when it was delivered just to discover that no single one of my pots and pans compatible with the induction stove. Oh, well, one short trip to the store and one huge sale later – I am a happy owner of Lagostina cookware set :)
I really enjoyed making these Pumpkin Pancakes on my new stove and with a new frying pan. The recipe for these tender and delicious Pumpkin pancakes is very easy so it’s great for a fast weekday dinner. They are tasty when reheated and you can pack them for the next day lunch. Great with a fresh salad or as a side dish with meat. You can eat them as an appetizer and serve with a sour cream or tzatziki. All in all – you have to try it!

Ingredients

250 g pumpkin, grated on medium (about 2 cups) 
2 scallions, finely chopped
1 clove garlic, squeezed
1 egg
3 tbsp. flour
2 tbsp. parsley, finely chopped
Oil for frying
Salt, pepper to taste
2 tsp. Sesame seeds (optional)
50 g   Parmesan cheese, sliced (optional)

Directions

Clean and cut the pumpkin. Remove the seeds and grate the pumpkin flesh on a medium grater. 
The scallions and parsley can be chopped manually or in a food processor.
I made the pancakes twice, first time using onion and the other - scallions. I should admit that personally I liked scallions better. For me, the crunchiness of onions was too much in a soft and tender pumpkin pancake. 
Add garlic, onions, parsley, egg, sesame seeds, and flour to the pumpkin. 
Salt, pepper and mix well to combine.

In a frying pan heat the oil over medium heat.
Spoon the pumpkin mixture, place in the frying pan and form round pancakes.

Fry on medium heat on both sides until golden brown.
Transfer the pancakes to a plate lined with paper towels to absorb excess oil.
If you decide to use the Parmesan cheese, spoon the pumpkin mixture a bit less than for the regular pancakes, form it and place a piece of cheese on top of it. Cover with a pumpkin mixture and fry on both sides until golden brown.
Serve the pumpkin pancakes warm with a salad or as a side dish for meat and poultry.
Enjoy!