Pumpkin Pancakes

Name: Pumpkin Pancakes
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 40g Low-gluten flour; 20g Light cream; 40g Glutinous rice flour; 400g pumpkin; 10g Sugar; Some Pumpkin seeds; 80g Dried cranberries

by Wanshanhong

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

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 glutinous rice flour while it's hot

3. Stir thoroughly, add glutinous rice flour when it is hot, the glutinous rice flour will be more Q

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

5. Stir evenly to become a pumpkin paste

6. Cut the dried cranberries slightly, add the pumpkin seeds to 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.

9. Fry it until golden on both sides