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1
Cook the pumpkin slices (with skin) in the oven at 180u00b0C/350u00b0F/gas 4 until soft.
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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.
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3
In another bowl, mix the dry ingredients; add the rice, baking powder, cardamom & salt. Use a whisk to mix them well.
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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.
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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!
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6
For a better result, after you flip the pancakes you can lower the heat, that helps them to cook through.
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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. :)
