Sweet Mini Sweet Pumpkin Pancakes
Mini Sweet Pumpkin Jeon (Pancake) Recipe
Hello everyone! Today, we’re making delicious jeon (pancakes) using sweet mini pumpkins. These jeon are wonderfully sweet and chewy inside with a crispy exterior, making them a perfect snack for kids or a delightful accompaniment to makgeolli (Korean rice wine) for adults. Let’s get started on this simple yet impressive special dish!
Main Ingredients- 1 mini sweet pumpkin (small size)
- 1/4 onion
- 3 Tbsp canned corn kernels
- 1 Tbsp potato starch
- Pinch of salt
Cooking Instructions
Step 1
First, prepare the mini sweet pumpkin. The one in the photo is particularly small. Wash it thoroughly under running water and pat it dry. Wrap the dried pumpkin in plastic wrap and microwave for 1 minute. This step makes it much easier to peel the skin. The skin will be slightly softened, but the inside will remain uncooked, so don’t worry.
Step 2
After microwaving, cut the pumpkin in half and scoop out the seeds with a spoon. Place the pumpkin flat side down on a cutting board, then carefully slide your knife at an angle to peel off the skin. This is a safe and efficient method for removing the skin. Once peeled, slice the sweet pumpkin into very thin strips. The thinner the slices, the faster they’ll cook and the better the texture will be.
Step 3
Thinly slice the onion to be added with the sweet pumpkin strips. Also, drain the canned corn kernels. The colorful addition will make the jeon look even more appetizing.
Step 4
Now, let’s make the batter for our delicious jeon. In a bowl, combine 2/3 cup of pancake mix and 1 tablespoon of potato starch. Adding a little potato starch helps the ingredients stick together better, preventing the jeon from falling apart and helping it maintain its shape. To achieve a crispy texture, it’s best to use just enough pancake mix for the ingredients to be lightly coated, rather than a thick batter.
Step 5
Add the thinly sliced sweet pumpkin, sliced onion, and drained corn kernels to the bowl with the pancake mix and potato starch. Gradually pour in 2/3 cup of water while mixing well. Ensure all ingredients are evenly combined.
Step 6
Check the consistency of the batter. It should be just enough to lightly coat the ingredients. If you’re a beginner, the batter might seem a bit thin, making it tricky to fry. In such cases, you can add a little more water and pancake mix to adjust the batter consistency. If it’s too watery, it will be difficult to pan-fry, and if it’s too thick, it might turn out dense.
Step 7
Heat a frying pan over medium heat, then add a generous amount of cooking oil. Once the oil is hot enough, ladle some sweet pumpkin batter into the pan and spread it into a round shape. Aim for a thin layer. When the edges start turning golden brown, it’s time to flip. A good sign that it’s ready to flip is if the jeon moves freely in the pan when you gently shake it. Carefully flip the jeon with a spatula and cook the other side until it’s also golden brown and appealing. Once both sides are a beautiful golden color, they are ready. Serve with the prepared dipping sauce for an even more delicious experience.
