La Pescajoune au jambon et citrouille - Test 1

1 - I have made many variations on my Pescajoune aux lardons recipe, figuring I'd know how to do it next time. However, I've decided it would be handy to have a ready selection of variations in case I don't feel like figuring it out on the spot. Now, I don't think I put milk in this one, but the pumpkin seems to have done the trick! Not sure, I just don't have a memory of it. To try again!

3/4 cups flour
2 tsps baking powder
1 tsp salt

1 1/2 cups (total 6oz) grated cheese, a mix of 1/3 Parmesan and 2/3 old cheddar

5 oz cooked ham, diced small

1 cup mashed cooked pumpkin
6 eggs

2 Tbsps olive oil 

1 onion, sliced thin

1. Start by making the batter to allow it to rest before cooking.
2. Mix together the flour, salt, baking powder, cheese and ham. 
3. In a large bowl mash the pumpkin (if it isn't already) then whisk in the eggs; add the flour mix and combine until there are no lumps. Let the batter sit for at least the time it takes for you to prepare and cook the rest of the ingredient.
4. Heat the oil in an 8 to 10" pan and add the onion and cook over medium low heat until the onion becomes quite soft and brown. The browning is very important - the more caramelized, the better.
5. Once cooked, drain from the oil and add to the batter; mix thoroughly. 
6. Making sure there is plenty of oil in the pan, pour in the batter. Cook, covered, over low heat until the underside lightly browns and the top becomes firm.
7. Meanwhile, lightly grease a dinner plate for the next step.
8. Once the underside is browned, flip the plate on top of the pancake, hold firm with your hand, grab the handle of the pan and flip the pancake onto the plate. Set the pan back on the stove-top and slide the pancake back into the pan to finish cooking, just enough to lightly brown.
9. Once browned on both sides, flip back onto the plate and serve immediately.