Nostalgic Savory Old Pumpkin Pancakes
A Delicious Old Pumpkin Dish: How to Make Old Pumpkin Pancakes
I made the old pumpkin pancakes that my grandmother used to make often when I was young. It was a dish more savory and flavorful than any other pancake.
Ingredients- 460g old pumpkin
- 1 ladle glutinous rice flour (approx. 80g)
- 1 ladle pancake mix (approx. 80g)
- 1/4 Tbsp salt (approx. 1g)
- 1 Tbsp sugar (approx. 10g)
Cooking Instructions
Step 1
First, carefully remove the tough stem from the old pumpkin using a knife. Be cautious as the pumpkin is firm, so take care not to injure yourself.
Step 2
After removing the stem, use a peeler (like a potato peeler) to cleanly peel the outer skin of the old pumpkin. Peeling the skin will make it easier to handle the pumpkin flesh.
Step 3
Cut the peeled pumpkin in half and then use a spoon to scoop out all the seeds and the stringy pulp from the inside. Removing the seeds is important because they can release moisture or affect the texture of the pancake.
Step 4
Prepare about 460g of the hollowed-out old pumpkin. Using a knife or a mandoline slicer, thinly julienne the pumpkin into fine shreds. The thinner the shreds, the softer and more delicious the pancakes will be when cooked.
Step 5
Add 1 tablespoon of sugar to the thinly julienned pumpkin. Sugar helps to enhance the natural sweetness of the pumpkin.
Step 6
Add 1/4 tablespoon of salt for a savory touch. Salt, combined with the sweetness, deepens the pumpkin’s inherent flavor.
Step 7
Gently mix the pumpkin with the sugar and salt using your hands. Let it sit for about 15 minutes. This allows the pumpkin to release its natural juices, creating a liquid base for the batter. This step helps soften the batter and meld the ingredients.
Step 8
Once the pumpkin has released some moisture, add 1 ladle of glutinous rice flour to the salted pumpkin. Glutinous rice flour is the secret to making the pancakes chewy and extra savory.
Step 9
Add 1 ladle of pancake mix to the mixture. Pancake mix adds a crispy texture, creating a perfect balance between chewiness and crispiness.
Step 10
Now, thoroughly mix all the prepared ingredients by hand. Aim for a batter that is neither too runny nor too stiff. If the batter seems too wet, add a little more pancake mix; if it’s too dry, add a bit more glutinous rice flour to adjust the consistency.
Step 11
Heat a frying pan over medium heat and generously add cooking oil. Using plenty of oil ensures the pumpkin pancakes cook to a nice golden brown without burning.
Step 12
Using a ladle or large spoon, scoop the pumpkin batter onto the hot pan. Spread it out as thinly as possible with the back of a spoon or spatula. Spreading thinly helps the pancakes cook evenly throughout and achieve a crispier texture.
Step 13
Once the edges of the pancake start to set and turn golden, carefully flip it over with a spatula. Continue to cook, flipping occasionally, until both sides are a beautiful golden brown. Avoid using high heat, as this can burn the outside while leaving the inside undercooked. Medium-low heat is ideal.
Step 14
Your delicious old pumpkin pancakes are ready! Enjoy them immediately while warm for the best chewy and savory experience. Create a special meal or a comforting snack with these pancakes, filled with warmth and fond memories.
