Main Ingredients:
Pumpkin Puree: 45g; Egg: 1; Milk: 80g (formula milk); Low-gluten Flour: 60g.
Additional Ingredients:
Sugar: 10g; Lemon Juice: a few drops.
Flavor: Milky; Technique: Baking; Time: Half an hour; Difficulty: Easy.
Detailed Steps for Making Pumpkin Pancakes
Cut the pumpkin into small pieces, steam until cooked, mash into a fine pumpkin puree, take about 45g of pumpkin puree and let it cool.
Pour the pumpkin puree and egg yolk into the milk separately, mix well.
Sift in the low-gluten flour, be patient and mix well.
Add fine granulated sugar to the egg whites in three portions, beat until the egg whites form stiff peaks, indicating they are well beaten!
Scoop 1/3 of the beaten egg whites into the pumpkin batter, fold gently until combined, do not overmix to prevent deflating.
Pour the mixed pancake batter into the remaining 2/3 of the egg whites, fold gently again until combined.
Heat a non-stick skillet, no need to add oil! Use a fixed-size spoon or mold, scoop a spoonful of batter from top to bottom about 20cm, pour into the skillet, the pancake will automatically form a round shape.
The pancake will take shape on its own, do not flip it immediately, wait for small bubbles to appear on the surface, then flip when the bubbles burst and the pancake is set, cook until both sides are golden brown!
As soon as it’s out of the pan, two pieces have already been eaten.
