Main ingredients:
Milk: 195g; Low-gluten flour: 55g; Egg: 1; Vegetable oil: 15g; Butter: 15g; Baby pumpkin: 1.
Auxiliary materials:
Salt: 1g (optional); Sugar: 15g (optional); Oatmeal: appropriate amount (for children over three years old).
Taste: Sweet; Process: Steaming; Time: Half an hour; Difficulty: Easy.
Steps for making Pumpkin Oatmeal Pancakes
Put low-gluten flour, egg, milk, sugar, and salt (optional) into a container and stir slightly until there is no dry powder.
Cover with plastic wrap and refrigerate for 3 hours.
Cut the baby pumpkin into pieces and remove the seeds.
Put the pumpkin in a pressure cooker or steamer with water.
Turn on high heat to steam the pumpkin.
It is done when a chopstick can easily pierce through the pumpkin.
Turn off the heat and keep it warm on an aca electric stove.
Take out the refrigerated batter and sift it three times to make it smooth without lumps.
Pour in the melted butter and vegetable oil and mix well.
Prepare an 18cm non-stick pan, no need to add oil, and make sure to choose a non-stick pan. Heat the pan first, pour in a spoonful of batter, and immediately swirl it around to make the pancake thinner.
Continue to heat on an aca electric stove until the surface is slightly swollen and there are some bubbles. I always turn on the 2nd gear, low heat, for the electric stove, and be sure to use low heat for the gas stove, otherwise it will easily burn.
Use a silicone spatula to scrape the edge and flip the pancake over. The pancake will fall out of the non-stick pan.
Spread the pumpkin puree on the pancake and fold it up.
Finally, sprinkle with oatmeal and decorate with vanilla.
