#aca烤明星大赛#pumpkin Pancakes
1.
Clean the tender pumpkin.
2.
Scrape into filaments with a wire grater. (Be careful not to get caught)
3.
Pour the flour.
4.
Beat in two egg whites. (Egg white can increase the toughness of the cake, and it will not break easily. If the yolk is added, the cake will have a fishy smell when it is cold)
5.
Add a pinch of salt.
6.
Add thirteen spice seasonings.
7.
Add chicken powder.
8.
Pour in an appropriate amount of water and stir evenly. (Don’t pour too much at once, to avoid too thin cakes that are not easy to shape)
9.
Stir it into a thick paste.
10.
You can also add chili powder as you like.
11.
Turn on a low heat and pour the bottom oil into a non-stick pan.
12.
Pour the batter, pick up the pan and turn the pan to spread the batter evenly on the bottom of the pan.
13.
Turn it over and fry after it solidifies, turning it twice more.
14.
Fry both sides until golden brown before serving.
15.
Finished picture, simple and quick~~~
16.
Soft and delicious~~~
17.
Very suitable for seniors and babies~~~
18.
It's good for breakfast~~~
Tips:
Different brands of flour have different water absorption properties. Don't add too much water at a time, otherwise it will not be easy to form. Cakes with only egg whites are cold and have no fishy smell. If you put the whole egg, you can also add an appropriate amount of pepper to remove the fishy. Don't pour too much batter at one time. It is too thick to cook. After frying the first cake, you can observe the thickness and adjust it appropriately before frying the second one.
