Homemade Pumpkin Breakfast Pancakes Recipe
PumpkinBreakfastPancake
Ingredients:Flour About 200g, a little pumpkin,Cheese 2 slices, appropriate oil and salt, sufficient water
How to make pumpkin breakfast pancake
1. Peel and clean the pumpkin, cut it into strips about 1cm~5cm wide for later use, and cut the cheese into pieces.
2. Put flour in a bowl, gradually add water while stirring with chopsticks, until the mixture is well mixed and can be poured off quickly by lifting the chopsticks.
3. Add a little salt (about 2g), pumpkin strips, and cheese pieces to the batter and mix thoroughly with chopsticks or spoon.
4. Preheat an electric griddle on both sides, add a small amount of oil, place a mold, and pour the batter into the mold using a spoon, spreading it flat.
5. When no wet batter is visible on the surface, remove the mold to flip and fry the other side.
6. Fry until golden brown on both sides before serving.
Pumpkin breakfast pancake Ingredients Pairing tips
Chinese cabbage Cannot be eaten with pumpkin: eating them together reduces the nutritional value of Chinese cabbage and affects the absorption of nutrients by the body.
Oil Bok choy Cannot be eaten with pumpkin: eating them together reduces the nutritional value of bok choy and affects the absorption of nutrients by the body.
Nutritional value of pumpkin
Pumpkin is also known as winter squash, muskmelon, or sweet potato. Pumpkin contains protein, fat, carbohydrates, phosphorus, calcium, iron, zinc, cobalt, dietary fiber, beta-carotene, vitamin B1, vitamin B2, vitamin C, niacin, etc. nutritional components Radicchio contains nutrients such as vitamin B1, vitamin B2, vitamin C, and nicotinic acid.
