You will need:
2 1/2 cups raw pumpkin (butternut is best) coarsely grated
2 small onions coarsely grated
1 1/4 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon sweet paprika
1 tablespoon dried or fresh chives
extra salt and pepper to taste
I find it best to slightly cook the grated seasoned pumpkin in a pan first with a small amount of oil until golden.
While the pumpkin is cooking put the remaining ingredients in a bowl. Then mix the slightly cooked pumpkin with all the other ingredients. Try and do this quickly and do not over mix. Plan to cook immediately or the pumpkin will make the batter watery.
Heat 1 cm oil in a frying pan until it is very hot.
Drop a tablespoon of the batter into the oil and cook until golden brown, 2 to 3 minutes, turn and cook for another 2 minutes.
Drain on brown paper or baking paper, not on paper towel, as these will stick to the pancakes.