Pumpkin Pancakes

Overview

Autumn and winter are the seasons when pumpkins are on the market. Seasonal fruits and vegetables are the most suitable ingredients and the healthiest. There are many ways to make pumpkin. Today I used pumpkin and dried nuts to make a pumpkin pancake. Compared with ordinary pancakes, this pancake has more aroma of dried fruits and nuts. With a little light cream, it tastes rich and tastes good. A little sugar is added. If the pumpkin likes it not too sweet, the pumpkin itself is sweet enough, so you don’t need to add sugar.

Tags

• staple food
• home cooking
• children
• cake
• fast food
• lunch
• cake flour
• dried cranberries
• glutinous rice flour
• pumpkin
• pumpkin seeds
• sugar
• whipping cream

Ingredients

Steps

1. 1 Steamed pumpkin

   

2. 2 Peel the nuts and press them into a puree. Add glutinous rice flour while hot and mix thoroughly. When it's hot, add glutinous rice flour, the glutinous rice flour will be more delicious,

   

3. 3 Mix well

   

4. 4 Let cool slightly until it is warm to your hands, then add low-gluten flour. If you don’t have low-gluten flour, you can also use ordinary flour

   

5. 5 Stir evenly to form pumpkin paste.

   

6. 6 Slightly cut the dried cranberries, prepare the pumpkin seeds, and put them into the pumpkin paste

   

7. 7 Mix well

   

8. 8 Put a little oil in the pot and fry it in a mold, because the paste is relatively thin and soft. If you don’t have a mold, you can just scoop it into the pot with a spoon and spread it out

   

9. 9 Fry until both sides are golden brown.