Pumpkin Pancakes.

Ingredients:

900 g (1 3/4 - 2 lb) pumpkin or squash, finely, drain a little. 
1/2 cup wheat flour.
2 eggs.
1 tsp sugar.
1/4 tsp salt.
vegetable oil, for frying.

Method:

In a bowl mix flour, eggs, sugar, salt, and pepper to a very thick batter. Add to the grated pumpkin and mix very well. The batter must be dense but liquid, if it is not, add more flour.

Heat 4 tablespoons oil in a heavy skillet over medium heat. Fry pumpkin mixture by tablespoonfuls, flattening each after adding it, about 2 minutes or until golden brown on each side. Turn carefully, using 2-pancake turners. Transfer to paper towels to drain. Repeat with the remaining batter, adding more oil to skillet if necessary. 

Serve hot.