Pumpkin Pancakes

Name: Pumpkin Pancakes
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g pumpkin; 40g Low-gluten flour; 40g Glutinous rice flour; 20g Light cream; 10g Sugar; Some Dried cranberries; Some Pumpkin seeds

by Wanshanhong

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Autumn and winter are the seasons when pumpkins are on the market, and 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 dried fruit and nut aromas, and a little light cream is added. It tastes very good. It is rich and tastes good. Add a little sugar, if the pumpkin likes not too sweet, the sweetness of the pumpkin itself is also enough, you can not add sugar. "

Ingredients

Pumpkin Pancakes

1. Pumpkin steamed

2. Press the peeled nuts into a puree, add the glutinous rice flour while it is hot, and stir well. Add glutinous rice flour when it's hot, the glutinous rice flour will be more Q,

3. Mix evenly

4. Let cool slightly to hand temperature, add low-gluten flour, or ordinary flour without low-gluten flour

5. Stir well to form a pumpkin paste.

6. Cut the dried cranberries a little bit, prepare the pumpkin seeds and put them in the pumpkin paste

7. Stir well

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