Home-style Pumpkin Pancake Recipe

Now is the perfect time to eat pumpkins.Pumpkin is a great choice, and at home, you can cook some pumpkin porridge or make pumpkin pancakes. I particularly love pumpkins, so today I will share with you my favorite pumpkin pancake recipe.Ingredients: 200 grams of pumpkin, 3 eggs, 50 grams of flour, 15 grams of green garlic. 1. Prepare the ingredients: 200 grams of pumpkin, 3 eggs, 50 grams of flour, 15 grams of green garlic.2. Remove the seeds from the pumpkin but do not peel it, and grate it. Note: The pumpkin skin is edible; when grating, ensure each piece has both the skin and flesh, discarding only the pure skin.

3. Beat 3 eggs in a bowl with grated pumpkin, then add chopped green garlic, salt, and black pepper to season.4. Gradually sift in the flour and mix well. Note: Sifting the flour gradually ensures smooth mixing without lumps.5. Mix until it has this consistency, with no visible lumps of flour; over-mixing can lead to a tough texture. Note: If the batter is too thick, you can add some milk for adjustment.6. Heat an appropriate amount of oil in a non-stick pan and, using a spoon, pour the pumpkin egg mixture into the pan. Cook until one side turns golden brown, then flip to cook the other side.

7. Serve with a dipping sauce made from garlic, soy sauce, vinegar, green onion oil, sesame oil, chili oil, diced peppers, and water.

Note 1: Pumpkin skin is edible; when grating, ensure each piece has both the skin and flesh to prevent it from becoming hard, as pumpkin skin is nutritious and tasty.

Note 2: Over-mixing can make the batter tough.

Note 3: The ingredient quantities in this recipe are for reference only. If the flour is too much, the texture will be hard; you can add some milk or more eggs to adjust.

Beat 3 eggs in the pumpkin threads bowl and mix well, then add chopped green onions, salt and pepper.Season. Sift the flour in several portions, mixing evenly.

The flour should be sifted gradually to ensure even mixing with no lumps. Note: Sifting the flour gradually helps achieve an even mix without lumps.

The batter should have this consistency, with no visible flour lumps; over-mixing can cause the dough to become tough and less fluffy.

Note: If too much flour is used, the texture will be hard. You can add some milk or more eggs for adjustment.Season. Flavor sauce can be made with garlic, soy sauce, vinegar, green onion oil, sesame oil, Sichuan pepper oil, chili paste, and water.

6.Heat a non-stick pan and pour in slightly more oil than usual. Using a spoon, ladle the pumpkin egg batter into the pan and fry until one side is golden brown; flip and fry the other side until it's also golden. 7. Serve with the flavor sauce for added taste.

Flavoring can include garlic, soy sauce, vinegar, green onion oil, sesame oil, Sichuan pepper oil, chili paste, and water.A small note: Pumpkin skin is edible; when shredding, ensure each piece has both the skin and flesh to avoid it becoming tough. The skin is nutritious and delicious, don't discard it.Note: Over-mixing the batter can cause toughness in texture, making it less fluffy. Note:The ingredient quantities in this recipe are for reference only. If too much flour is used, the texture will be hard; adding milk or more eggs can help adjust the consistency. Sesame oil,Szechuan pepper oil,diced chili peppers, and water, etc. mixed together).

Minor notes:

1. The pumpkin peel can be eaten; when grating, make sure each piece includes both the peel and flesh to prevent it from becoming tough, as the peel is nutritious and delicious—don't throw it away.

2. Overmixing will cause the flour to develop gluten, resulting in a less fluffy texture.

The amount is just a reference; if too much flour is added, the texture will be hard and you can add some milk or eggs to adjust.Recipe contains ingredient quantities are only for reference; if too much flour is used, the texture will be hard. Adding some milk or eggs can help adjust the texture. For every additional step, please refer back to the previous instructions.