Got my inspiration from here (and there are 100 nice looking recipes for pumpkin!). Simple to make, tasty and nutritious. I added the sides just in case it didn’t work out, but it turned out good. I used cake flour as suggested by Nami, but anyway i did know that gluten is to be avoided for pancakes. I think Nami’s Korean pancakes look very tantalizing, and it seems the secret is to drizzle the batter onto the other ingredients, otherwise the batter can turn into a roux and become lumps of inedible jelly, something that has happened to me before, heh.