Pumpkin and cheese pancakes

Sophie Barclay

Ingredients

500 g	Pumpkin, peeled and grated (Main)
4 Tbsp	Self raising flour
4	Eggs
2 Tbsp	Sunflower seeds
150 g	Tasty cheese, grated (Main)
1 to taste	Salt & freshly ground pepper
5	Sage leaves, chopped
5 Tbsp	Olive oil, or light vegetable oil

Directions

1. Place the grated pumpkin on a plate.
2. Beat the eggs in a bowl with the flour and seasoning to make a smooth batter.
3. Add the pumpkin, sage and sunflower seeds mixing in well.
4. Heat a heavy based frying pan and moisten the surface with a tablespoon or two of oil.
5. When it is hot drop in tablespoons of the batter to make the pancakes.
6. You can cook about 4-5 at a time, over gentle heat.
7. Turn them to cook to a golden colour on each side and then place on a paper towel to absorb any excess oil.
8. Serve at once with lemon wedges.
9. The pancakes can be kept warm by covering with tinfoil but are best eaten straight from the pan.
10. Makes about 20 small pancakes.