Substitute flour with pumpkin gives a
natural sweetness and softer texture to pancake.
 |
| pumpkin pancake |
1. Bake or boil pumpkin until soft, cool
down and mesh up flesh.
2. Mix 300gm pumpkin with 50gm flour, 2
eggs, 100gm milk and a pinch of salt to form a thick batter.
3. In a non-stick pan, drizzle oil, add batter
to form 5cm diameter half cm thick discs, because of no gluten in pumpkin, it
is not easy to make large thin pancakes without breaking.
4. Turn over to cook both sides golden.
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