Pumpkin Pancakes

Overview

Autumn is here, pumpkins are in bloom. Pumpkins are in season after autumn, and they are extremely cheap and delicious. Yesterday I bought a tender pumpkin downstairs for only 2 yuan. Many people like to eat old pumpkin, which has a glutinous and sweet texture. It is delicious whether steamed or cooked into porridge. In fact, tender pumpkin is also very delicious. It has a crisp texture, is tender and juicy, and is more suitable for stir-frying or making pancakes and fillings. Grate tender pumpkin into shreds to make pancakes, which are soft and delicious, leaving a mouthful of fragrance after one bite. Pumpkin pancake is a pasta dish made with tender pumpkin, eggs and flour. In some places, pumpkin pancake is also called pumpkin pancake or noodle pumpkin. Pumpkin pancakes are made with a focus on retaining the original flavor of the tender pumpkin. Basically, no other side dishes are needed. Just grate the tender pumpkin into thin strips and add appropriate flour, egg liquid and water. Fry in a pan or electric pan over low heat until lightly browned. It tastes crispy on the outside and soft and delicious on the inside. Paired with a bowl of millet porridge, some fruits and nuts, it is a very nutritious breakfast.

Tags

• staple food
• home cooking
• breakfast
• egg
• flour
• onions
• peanut oil
• shrimp skin powder
• starch
• drinking water
• ginger
• salt
• tender pumpkin

Ingredients

Steps

1. 1 First of all, we need to prepare the ingredients needed to make this [Pumpkin Pancake]: 400g of tender pumpkin, 3 eggs, 150g of flour, 20g of green onions, 10g of ginger, and 5g of starch.

   

2. 2 First clean the tender pumpkin and grate it into thin strips without peeling it. Then cut the green onion into chopped green onions and the ginger into minced ginger and set aside.

   

3. 3 Pour 150g of flour and 5g of starch into a cooking basin, add 200ml of drinking water, and stir with chopsticks into a uniform, grain-free batter. Then beat 3 eggs into the batter and beat with chopsticks until the eggs and batter are completely combined. Remember to stir the batter first before adding the eggs. Do not stir the egg liquid first and then add the flour and starch. It will be difficult to stir evenly and lumps will easily form that cannot be dispersed.

   

4. 4 Put the previously rubbed pumpkin shreds, chopped green onion and minced ginger into the egg batter, add 2g of salt and 3g of shrimp skin powder.

   

5. 5 Use chopsticks to stir evenly and set aside. Preheat the upper and lower baking sheets of the electric baking pan at the same time.

   

6. 6 After the electric pancake is preheated, open it and use a silicone oil brush to evenly apply a thin layer of oil on the baking pan. The purpose of brushing oil is to prevent the pancakes from sticking and flip them over. Then use a spoon to scoop the evenly mixed pumpkin batter into the electric baking pan, and use a spatula to spread the batter around so that it flows and spreads evenly over the entire baking pan. Then cover the pan and cook for 3 minutes.

   

7. 7 When you open the electric pan, you can see that the pumpkin pancake is almost done. At this time, use a small spatula to make a cross on the pancake, divide it into four, use a spatula to lift it from the edge, flip it over, and fry for another 2 minutes.

   

8. 8 Fry the pumpkin pancake until both sides are slightly brown, then serve it on a plate. Pair it with a bowl of millet porridge, some fruits and nuts, and it will be a very nutritious breakfast.