How to make pumpkin pancake batter

• Lightly whisk the eggs with sugar.
  3 eggs, 1 tablespoon sugar
• Sift the flour through a sieve together with cinnamon.
  150 g wheat flour - all-purpose, 0.5 teaspoon cinnamon
• Mix the milk with water and pumpkin puree.
  1 cup milk, 0.5 cup water, 3 heaping tablespoons pumpkin puree
• To the lightly whisked eggs, alternately add flour and milk with water and pumpkin.
• If the batter seems too loose, add a little more flour, and if it's too thick, add a little water.
• Let the batter rest for 15 minutes, and after that time, fry the pancakes in a lightly oiled pan.
• Serve warm with your favorite toppings - I had light cottage cheese with cinnamon and fried apples.