Kooie Kākā (North Iranian Pumpkin Pancakes)

• 100 grams brown sugar
• 100 grams rice milk (or cow milk)
• 2 pieces eggs
• 150 grams rice flour
• 2 teaspoons baking powder
• 1/2 teaspoon freshly crushed cardamom
• a pinches salt
• 200 grams oven baked pumpkin
• a bunches crushed walnuts

1. Cook the pumpkin slices (with skin) in the oven at 180u0b0C/350u0b0F/gas 4 until soft.
2. In a bowl mix the sugar with milk, when the sugar solved (not important if it's not completely solved), add the rose water and the eggs and beat until it's uniform.
3. In another bowl, mix the dry ingredients; add the rice, baking powder, cardamom & salt. Use a whisk to mix them well.
4. Add the wet ingredients into the dry ingredients and whisk until unifrom - then add the cooked pumpkins and crushed walnuts. Stir and let the batter rest for about 20-30 minutes.
5. In a frying pan, add a little bit of olive oil, when it's hot, take a (1/4 cup scoop) of the batter and place it in the pan, let it cook completely on one side then flip it over on the other side. It can be a little soft, and you should be careful but as soon as you flip it in the other side, everything will come together - Perfect pancakes!
6. For a better result, after you flip the pancakes you can lower the heat, that helps them to cook through.
7. Serve them hot with some honey, crushes walnuts and a little bit of powdered sugar to make it fancier. You can also add some of the cooked pumpkins on top. I also tried it with pomegranates that are in season. Loved it, it was a sour sweet combination. beautiful! also Pomegranate + yogurt + honey = heaven. :)

brown sugar, rice milk, eggs, rice flour, baking powder, cardamom, salt, pumpkin, walnuts

Taken from food52.com/recipes/65097-kooie-kaka-north-iranian-pumpkin-pancakes (may not work)