Side Dishes

Sweet Pumpkin Pancakes단호박전

Name: Sweet Pumpkin Pancakes
Cuisine: Korean
Ingredients: 50 g Kabocha squash; 50 g All-purpose flour; 0.2 g Salt; 10 g Cooking oil; 10 g Water

Savory pan-fried pancakes made with finely chopped and shredded sweet pumpkin mixed with flour and cooked until golden on both sides.

Sweet Pumpkin Pancakes — Korean recipe photo

Ingredients

Kabocha squash50 g Kabocha squash
All-purpose flour50 g All-purpose flour
Saltpantry0.2 g Salt
Cooking oilpantry10 g Cooking oil
Waterpantry10 g Water

Instructions

1
Peel the sweet pumpkin, leaving the flesh intact, and remove only the seeds.
2
Scrape out the soft inner flesh with a spoon and finely chop it.
3
Julienne the remaining pumpkin, chop it 2 to 3 times, then add a small amount of salt and let it lightly cure.
4
Once the pumpkin releases some moisture, add the flour and mix into a thick batter.
5
Heat a pan, add the cooking oil, then spoon in the batter one spoonful at a time and spread it thinly into pancakes.
6
Cook until golden brown on both sides, then transfer to a plate to finish.

Serving size and preparation times were not provided in the source data.

Ingredient substitutions

Kabocha squash: Butternut squash can work in many recipes, but it is usually moister and does not have the same chestnut-like texture.
All-purpose flour: A gluten-free flour blend may work, with a different texture.
Salt: Soy sauce can add saltiness but also changes color and flavor.
Cooking oil: Any neutral frying oil works.
Water: Broth adds more flavor where appropriate.

Nutrition & source