Pumpkin pancakes
Pumpkin 250g | Eggs 1 |
Compound powder 100g | Salt 2g |
Oil 1 tablespoon |
Step 1
Prepare a small pumpkin, 100 grams of compound powder, and an egg. Wash the small pumpkin with salt, peel it into thin strips, add appropriate amount of salt and eggs and mix well.Step 2
Add compound powder to pumpkin shreds. Add about 100 grams of compound powder to 250 grams of pumpkin shreds and stir evenly. Coat each pumpkin shred with flour.Step 3
Heat the pot and add appropriate amount of oil. Add the stirred pumpkin shreds, press it into a cake shape, and cook both sides until golden brown.Step 4
Charred on the outside, tender on the inside, crispy and refreshing, with the sweetness of pumpkin, the fragrance of poria, yam and buckwheat flour.Step 5
It's so delicious that I can't stop eating it.Step 6
I am very lucky to have found such a healthy and nutritious flour.Step 7
Do it yourself, less than 15 minutes. Easily enjoy a nutritious and ritualistic breakfast. Pumpkin pancake recipes1. When making this cake, remember to add salt to the pumpkin and stir evenly before adding the powder. You don’t need to add water in the middle. This will preserve the nutrients in the pumpkin and make the salt evener. Better tasting.
2. The amount of flour depends on the amount of pumpkin. Just coat each pumpkin with flour.
3. Be sure to heat the pot first before adding oil, so that it will not stick to the pot easily.