Sweet and Delicious Pumpkin Pancake Recipe
Crispy and Tender Pumpkin Pancake
Enjoy a delightful autumn delicacy at home! Introducing the pumpkin pancake, bursting with flavor from sweet pumpkin, crunchy onions, and spicy peppers. Achieve a crispy exterior and a moist interior with this easy-to-make recipe, perfect for pleasing the whole family. Its simple ingredients make it an excellent choice for kids’ snacks or as a savory accompaniment to drinks.
Main Ingredients- 1 lb 10 oz (700g) pumpkin (net weight after peeling and deseeding)
- 1 medium onion (approx. 7 oz / 200g)
- 2 red chilies
- 5 green chilies (or jalapeños for more spice)
Cooking Instructions
Step 1
Wash the pumpkin thoroughly under running water. Carefully cut it in half, scoop out and discard the seeds with a spoon. The skin is tough, so peel off the thick outer layer using a knife or a peeler. Slice the pumpkin into bite-sized pieces (about 0.2 inches / 0.5 cm thick) or julienne it using a mandoline for easier cooking and preparation.
Step 2
In a bowl, combine the sliced pumpkin with 5 pinches of salt and gently toss. Let it sit for about 10 minutes. This step draws out some of the pumpkin’s moisture, making the pancake batter chewier and infusing flavor. If there’s too much liquid, gently pat it dry with a paper towel.
Step 3
Peel, wash, and thinly julienne the onion. Remove the stems from the red and green chilies, deseed them, and then finely chop them. Adjust the amount or seeds of the chilies based on your preferred spice level.
Step 4
Prepare the pancake batter in a large bowl. Add 2 cups of pancake mix and 1/2 cup of cornstarch. Pour in 1.5 cups of cold water and whisk until smooth, ensuring there are no lumps. Cornstarch will contribute to a crispier texture.
Step 5
Lightly season the batter with salt. Remember that pumpkin is naturally sweet, so season cautiously. Then, add the julienned onions and chopped chilies to the batter and mix gently. The onions and chilies balance the sweetness of the pumpkin and add texture and aroma. Mixing directly with pumpkin can make the batter too dense; the moisture from the onions helps to keep the batter nicely hydrated.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ladle the batter into the pan, forming round or desired shapes, and spread them thinly. Avoid making them too thick, as this can prevent them from cooking through.
Step 7
Cook over medium-low heat until one side begins to brown. When the edges turn a light golden brown and the surface of the batter starts to look slightly firm and holds its shape, carefully flip the pancake with a spatula. Be mindful of the heat; too high a flame will burn the outside before the inside is cooked.
Step 8
Continue to cook on medium-low heat, flipping occasionally, until both sides are a beautiful golden brown and cooked through. Once golden and crispy, drain any excess oil and arrange the delicious pumpkin pancakes on a plate. Serve immediately for the best taste.
