The pumpkin is grated without reaching the center and left to drain preferably overnight.
In a pan, finely chopped onion is sautéed with butter until it becomes translucent.
The eggs are beaten with the flour, the drained pumpkin, the sautéed onion, and salt are added, and everything is mixed.
In a 24 cm diameter non-stick pan over very low heat, the mixture is added and cooked for about 15 minutes. It is flipped and cooked for another 15 minutes on the other side.
It is allowed to cool slightly.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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