Pumpkin and Egg Soft Pancake

Overview

Pumpkin and egg soft pancake. The soft pancake can be eaten wrapped with vegetables or dipped in a sauce mixed with mashed garlic and sesame oil. Nutritious, delicious and easy-to-digest pumpkin and egg soft pancakes.

Tags

• staple food
• home cooking
• children
• breakfast
• cake
• clear water
• edible oil
• egg
• flour
• pumpkin
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients: pumpkin, eggs, and flour.

   

2. 2 Peel the pumpkin, wash it, and grate it into thin strips.

   

3. 3 Pour the shredded pumpkin into the flour (if the pumpkin has a lot of water, don't waste it, just pour it in together) and stir it.

   

4. 4 Crack the eggs and beat them up (using the same bowl that held the pumpkin shreds just now).

   

5. 5 Pour into the batter and mix well.

   

6. 6 Pour water into the batter and stir evenly into a slightly thin batter.

   

7. 7 Add pepper and salt to the batter.

   

8. 8 Stir evenly until the batter is slightly thin.

   

9. 9 Put a little oil in the pot and heat the oil. Pour a spoonful of batter into the pot, turn the pot so that the batter is evenly spread on the bottom of the pot, and cook over low heat.

   

10. 10 Slowly, both sides of the cake solidify and take shape.

    

11. 11 Flip over and bake for about half a minute, then you can take it out. Fry the remaining batter as above.