Sweet Pumpkin Pancake (Hobak Buchimgae): Simple and Delicious Fun
Pumpkin Pancake | Delicious Pumpkin Recipes
Here’s a simple yet delicious recipe for pumpkin pancakes made with seasonal pumpkin. We’ll coat thinly sliced pumpkin in a crispy batter and add fresh egg and red chili for flavor. Feel free to add onions or chives to your liking, but today we’re focusing solely on the sweetness of the pumpkin to enjoy its original taste. It’s crispy on the outside and moist on the inside – a flavor everyone, young and old, will love!
Ingredients- 200g Fresh Zucchini (Hobak)
- 1 Tbsp Minced Red Chili Pepper (optional, for color and flavor)
- 1 cup Frying Mix Powder (Tempura Flour) (standard paper cup measurement)
- 1 Egg
- 1 pinch Salt
- Sufficient Cooking Oil for frying
Cooking Instructions
Step 1
Let’s start the delicious pumpkin pancake! First, wash the zucchini thoroughly. You can peel it lightly or wash it well, then cut it into thin, even strips. Aim for strips as thin as fine glass noodles. Finely mince the red chili pepper; this will add a spicy kick and beautiful color.
Step 2
Time to make the crispy batter! In a bowl, add 1 cup of frying mix powder (measured with a standard paper cup). Frying mix powder usually contains seasoning, so you might not need to add extra salt. However, if you want it extra crispy, you can mix it with pancake mix.
Step 3
Now, let’s get the batter consistency right. Gradually add cold water, a little less than the amount of frying mix powder, while stirring. If the batter is too thin, it will be difficult to cook, and if it’s too thick, it might turn out dense. The ideal consistency is when the batter flows smoothly but still has some body when lifted with chopsticks – it should drip off but not be watery. Mix well until smooth and lump-free.
Step 4
It’s time to pan-fry until golden! Heat a pan over medium heat and add a generous amount of cooking oil. Once the oil is hot, add the thinly sliced zucchini and minced red chili pepper to the batter and mix lightly. Using a ladle, scoop the batter onto the hot pan and spread it out thinly. It’s important to spread it thinly so it cooks through evenly and doesn’t become soggy. Once the batter starts to set slightly, crack an egg directly over the pancake.
Step 5
Let’s add the final touches for flavor and appearance! Before the egg white cooks, gently spread it over the entire pancake using chopsticks or a spoon. This helps the zucchini and batter stick together and adds a savory richness from the egg. Finally, sprinkle a pinch of salt over the egg to season it perfectly. Your delicious pumpkin pancake is ready! Pan-fry until golden brown on both sides and enjoy while warm.
