Pumpkin Shredded Pancakes

Pumpkin Shredded Pancakes

by Bean Emperor Boiled

4.6 (1)
Favorite

Difficulty

Easy

Time

15m

Serving

2

A few days ago, I went to a rural fishing village with my friends to see the sea breeze blowing, and ate dinner at a nearby farmhouse. Ordered a la carte, which included this side dish! The boss introduced that this dish is a farmer’s dish with a very high click-through rate, because it is healthy and does not worry about the use of pesticides. In addition, the farm cooking practices of the 70s and 80s are very popular. Some are nostalgic, and some are in pursuit of health. Regardless of the purpose, the overall feedback is delicious and sweet, and it may still be the case in the rural areas of the past. Many people will plant loofah and pumpkins on the shelves in their own shade, and let the melon vines climb up the shelves. In addition to shading and cooling, it can also cut and cook the loofah squash when it is ripe.
Pumpkins do not have to worry about pesticides and are very nutritious, so eating more is very beneficial. Pumpkin contains a variety of oligosaccharides, amino acids, mineral elements, etc., which contains pectin can help clean up some impurities in the body and reduce cholesterol. So pumpkin is a very good thing

Ingredients

Pumpkin Shredded Pancakes

1. When making, cut the pumpkin, remove the seeds, wash, clean and rub into filaments

Pumpkin Shredded Pancakes recipe

2. Then add the chopped green onion and seasoning together

Pumpkin Shredded Pancakes recipe

3. Then add sweet potato flour [sweet potato flour], stir and let stand for 10 minutes

Pumpkin Shredded Pancakes recipe

4. After the oil is hot in the pan, place a little double-sided frying until the double-sided golden brown is slightly charred.

Pumpkin Shredded Pancakes recipe

5. This pumpkin silk cake tastes very sweet and glutinous

Pumpkin Shredded Pancakes recipe

Tips:

If you don’t like it too tender, add a little flour

Comments

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