Kabocha Pancake

Start by removing the seeds from the kabocha squash, peel and cut it into smaller pieces. 

Transfer them to a large saucepan, add the cinnamon stick and enough water to cover everything,

Turn on the heat to high power and let it all cook for 15 minutes.

Then separate half of a 240ml cup of the cooking water and remove all the squash pieces from the water. 

Now, transfer all the cooked squash to a blender, add the eggs, the oats, the milk, ½ cup of the cooking water from the squash, the baking powder, the vanilla essence, the salt and blend everything very well until combined.

In a large skillet over medium to low heat, add the butter and stir until melted. 

Add some of the batter we made earlier and fry it on both sides until golden brown.

Repeat this process until you’ve used up all the batter and finish by adding honey to taste.

Serve.