Baby Food – Nutritious and Soft Pumpkin Pancakes

Flavor: Other; Technique: Pan-fry; Time: Ten minutes; Difficulty: Easy.

Baby Food – Nutritious and Soft Pumpkin Pancakes Cooking Steps

Steam the pumpkin chunks until cooked, separate egg yolk and egg white. The mixing bowl must be oil-free and water-free. Blend the pumpkin and formula milk into a puree using a food processor.

Pour the egg yolk and mix well. I have no idea how I took this photo, just ignore my photography skills and focus on the instructions. The more I look at it, the more it looks like… sigh…

Sift the low-gluten flour into the well-mixed egg yolk mixture, this step is crucial. Do not stir in circles, as it will create gluten. Instead, fold in a J-shaped motion similar to stir-frying.

Add sugar to the egg white in three portions, beat the egg white until stiff peaks form. The egg white is ready when the whisk leaves a small upright triangle when lifted.

Add the beaten egg white to the egg yolk pumpkin mixture in three portions, stirring well after each addition. Do not overmix to avoid creating gluten.

Preheat a flat pan or electric griddle without oil. Use a spoon to scoop the pumpkin batter and pour it onto the pan, spreading it into small round cakes. Use a slightly deeper spoon for consistent sizes. Let the batter naturally form into circles in the pan.

After about a minute, small bubbles will appear on the surface and the bottom will set, indicating it’s time to flip. Continue cooking until done on the other side.

Since I made smaller cakes, they cooked quickly. Moms, be careful not to use high heat, or the bottoms will burn.