Pancakes

• Mix water with salt and olive oil in a large bowl, then gradually stir in the chickpea flour.
• Stir until there are no lumps in the batter.
• Place the batter in the refrigerator for at least ½ hour – you can also make the batter a day ahead.
• Heat a pan with a little olive oil, and pour the batter onto the pan to a thickness of 3-4 mm (the batter should make about 4 pancakes).
• Toast the pancakes for 1½-2 minutes on each side. You can also – more traditionally – place a cast-iron skillet in the oven at 250°, take it out of the oven, add a little olive oil to the skillet, spread the batter, and place it in the oven for 4-5 minutes.
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• Halve the pumpkin, remove the seeds with a spoon, and cut it into cubes.
• Toss the pumpkin cubes with a bit of olive oil, and spread them on a baking sheet.
• Sprinkle with salt and half of the sage leaves.
• Bake in the oven at 190° for 12-15 minutes.
• Roughly chop the remaining sage, slice the chili and lemon zest thinly, squeeze the lemon juice, and mix everything with the roasted pumpkin cubes. Season with salt and pepper.
• Shred mozzarella over the four pancake bases along with the roasted pumpkin cubes and grated cheese.
• Bake in the oven at 200° for 8-10 minutes.
• Top the baked pancakes with finely sliced spring onions, cottage cheese, and pickled pumpkin, and serve.