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Seasonal Bibimbop

1 cup flour
¾ cup cold water
½ tsp. salt
1 ½ cups roasted acorn squash
1 tsp. black sesame seeds
3 scallions, chopped, white and pale green parts
Some oil for frying.

Place the flour and salt in a bowl, and pour in the water, whisking to combine and remove lumps. Let sit for half and hour.
Stir in the roasted acorn squash, sesame seeds, and scallions.
Heat up a frying pan with 1 or 2 tablespoons of oil and fry the pancake on both sides for about 2 minutes, until cooked through.
Makes 8 pancakes.

Serve with seasoned soy sauce.