The pumpkin should be sweet, juicy and bright orange. The pancakes were tender and tasty, it is better to grate the pumpkin on a small grater. Cooked (baked, steamed) pumpkin has no pronounced flavor and color, which is inherent in the raw product.

Spread the grated pumpkin in a bowl, break eggs, add sugar, salt, soda. Pour in the milk and olive oil.

Add flour. Mix the pancake batter – it should be slightly thicker than regular pancakes. Carefully stir the lumps – because the pumpkin is a bit more complicated.

A few tablespoons of batter poured into a small bowl. I put 5 tbsp of dough. Mixed with cocoa. If you get a very thick mass, dilute a small amount of milk. It will be the "giraffe spots".

Allow the dough to stand up to rest for 20 minutes, during this time the gluten in the flour swell, the dough will become more malleable, three-dimensional, easy to work with. Good heat the pan, slightly grease it with oil, in the future it is enough amount of oil that you added in the kneading. But sometimes the pancakes stick and tear, then you need to grease the skillet before each new batch of dough. Pour on a heated frying pan a few spoons of basic yellow test. Spread it evenly over the entire surface, and then quickly drip along the surface of the pancake and brown the dough, mimicking spots on the skin of a giraffe. Fry pancakes with two sides until Golden brown.

Removed, fold the pumpkin pancakes in a stack, smeared with butter

or fold a triangle and served with sour cream, honey, condensed milk, jam or whipped cream. Bon appetit!