Pumpkin Pancakes with Milk Flavor

Taste: Sweet; Cooking Method: Pan-fried; Time: Ten minutes; Difficulty: Easy.

Detailed Steps for Cooking Pumpkin Pancakes with Milk Flavor

Peel and steam the old pumpkin until cooked, about 10-20 minutes. Use a chopstick to check if it’s fully cooked during steaming.

Use store-bought glutinous rice flour.

Mash the steamed pumpkin into a puree. If there is excess water in the bowl, try to pour it out as cooked pumpkin has a lot of moisture, making the dough too runny.

After the pumpkin puree cools, add butter and sugar to it, then gradually add glutinous rice flour and mix until it forms a dough.

Roll the dough into a log, pinch off small pieces, shape them into balls, dip in beaten egg, and coat with bread crumbs.

Sprinkle some flour on a board, flatten the bread crumb-coated balls on the board.

Flatten multiple balls at once, instead of flattening and frying one at a time.

Heat oil in a pan (use more for deep-frying, less for pan-frying), place the pumpkin pancakes in the pan, and fry until both sides are golden brown over low heat.

Place the cooked pancakes on paper towels to absorb excess oil, making them healthier!

Serve hot, crispy on the outside and soft inside, with a delightful aroma!