To prepare this recipe for pumpkin pancakes we will proceed as follows:
Wash and clean the zucchini, then put them on a large grater and salt them. Leave for 20-30 minutes, then squeeze well.
Beat eggs well, add mineral water, then flour, salt and pepper. Mix well with a whisk together with the finely chopped pumpkin and dill, then refrigerate for an hour.
Heat a frying pan and grease with oil. Put two tablespoons of dough and form small pancakes that are fried on both sides. Then remove on absorbent paper.
Pumpkin pancakes serve hot or cold.