Carrot and Pumpkin Pancakes
Overview
My mother specially picked some tender pumpkins for me to use in pancakes, which are the most delicious. Today I added half a carrot, which makes it more delicious when it's crispy on the outside and tender on the inside.
Tags
Ingredients
Steps
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Take a piece of tender pumpkin, remove the seeds and wash it.
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Grate the pumpkin into shreds.
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Half a carrot.
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Rub carrots into pumpkin.
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Ginger and green onion.
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Place ginger and green onions on shredded carrots.
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Add an appropriate amount of flour, beat in two eggs, salt and pepper to taste.
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Add a little water and stir into a thick vegetable paste.
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Put a little more oil in the pan, without turning on the heat, and pour in the vegetable paste.
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Spread evenly and fry over medium-low heat. I use a non-stick frying pan from Midea for pancakes. It’s the right size and doesn’t stick.
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Fry until the bottom is golden brown, turn over and continue frying.
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Fry the other side until golden brown and turn off the heat. Pancakes must be fried until they are browned on both sides so that they are crispy on the outside and tender on the bottom.
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Finished product.
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Finished product.
