Pumpkin Pancakes

by Homecoming Kitchen

4.9 (1)

Favorite

6

Difficulty

Normal

Time

1h

Serving

3

I am the homecoming chef, from Beijing, and I have submitted pumpkin pancakes, full of memories! The taste of childhood! When I was a child, I liked my mother's deep-fried cakes the most. At that time, they were fried in a big pot. Save them to eat slowly. Warm up a few every morning. I happily eat and go to school. Now I do it! Fluffy, crispy and healthy, just grab it out of the pot!

Ingredients

Pumpkin Pancakes

1. Prepare the old pumpkin and cut it for use.

2. Put the pumpkin in a pot and steam for 10 minutes.

3. Let the steamed pumpkin cool for later use.

4. Prepare all the ingredients. Eggs, milk powder, cooked pumpkin, sugar, milk, flour.

5. Put all the ingredients into the kneading machine, and then add the yeast powder.

6. After the kneading machine works for 30 minutes, the dough is kneaded and starts to ferment.

7. Ferment to double the size.

8. After the fermented dough, remove the gas and knead the dough evenly.

9. Divide the dough into four pieces and knead them separately and set aside.

10. Each noodle is divided into 6 doses and kneaded into a circle.

11. Roll out the small dough into pancakes and pull two knives in the middle.

12. Pour oil into the pot and put the oil cakes into the pot one by one.

13. The golden pancakes can be fried in 4-5 minutes before they come out of the pan.

14. The fluffy and nutritious fried pumpkin pancake is ready! With a cup of soy milk, a perfect meal, enjoy it slowly!

Tips:
Put the fried oil cakes on the absorbent paper to absorb the oil, avoid eating too much oil, eat healthy, and don't lead to three highs!

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