Soft pumpkin potato pancakes with lemon, milk and herbs

Instructions

1. Mix the eggs with salt and milk in a bowl.
2. Add the flour and stir until there are no lumps.
3. Cover the dough with a cloth and leave to stand at room temperature for 10-15 minutes.
4. Peel the squash and drain on a fine or medium Grate the grater.
5. Chop the herbs.
6. Squeeze the juice from a lemon.
7. Add the pumpkin, herbs and 1 tablespoon lemon juice to the batter.
8. Stir the batter well.
9. Grease a pan with oil and set it on a medium Heat up the heat.
10. Spoon the batter into the pan.
11. Fry the potato pancakes until brown on each side for a few minutes.