Intro: The breakfast pancake that the child needs to eat every two days is fragrant and crispy, with simple methods and particularly soft and crispy texture, it doesn't harden even when cold

A beautiful day starts with breakfast. After a night's digestion, the intestines are very weak, and if it's not supplemented at this time, it will affect the body in the long run, especially for families with children, it's important for children to eat breakfast. There are many choices for breakfast, everyone can choose different methods according to their own preferences, such as small steamed buns, egg-filled pancakes, and coarse grain pancakes, which are all good options. My child recently became addicted to a breakfast, and he would ask for it to eat twice or three times a week. This breakfast pancake has a particularly good fragrance and crispy texture, and the method is also very simple. Sometimes it's made in excess and won't be eaten, and it won't harden the next day. Learning this pumpkin pancake recipe is a great deal.

Pumpkin Pancake Recipe:

Ingredients:1 pumpkin, 200g of glutinous rice flour, a little edible oil, and appropriate amount of white sugar;

Making process:First, cut a pumpkin into pieces and peel it, then cut the pumpkin into slices and put it in a pot with water, steam the pumpkin slices over steam until they are fully cooked, then scoop them out.

Second, put the steamed pumpkin into a bowl, let it cool naturally, and then use a spoon to press it into pumpkin puree. Then add white sugar according to personal taste and mix well so that the pumpkin puree can be fully integrated with the white sugar.

Third, prepare a certain amount of glutinous rice flour, sift it through a sieve, add it to the pumpkin puree, and knead it into a smooth, non-stick dough with your hands. Cover the kneaded dough with plastic wrap and let it rest for a while.

Fourth, move the pumpkin dough to the cutting board, divide it into medium-sized and uniform dough pieces, and shape each dough piece into small balls with your hands. Flatten the dough balls with your palms and coat them with a layer of sesame seeds. Make all of them using this method.

Fifth, brush a little edible oil in a non-stick pan, and start frying the pumpkin pancakes. When one side is colored, flip it over and fry both sides until golden brown.

Editor's Summary:For children, it is appropriate to eat pumpkin, which can promote growth and development and protect vision due to its vitamin A. Therefore, I often use various methods to cook pumpkin to make children accept it better. Pumpkin pancakes are one of my favorites. When combined with glutinous rice flour and fried, they are particularly soft, fragrant, and delicious. My child asks for it to eat twice or three times a week. It's better to make it yourself, clean and hygienic, and it's more reassuring to eat. Moreover, this pumpkin pancake will not harden even when cold, it is particularly fragrant and crispy, and it is delicious and easy to make. It’s a pity if you miss learning this pumpkin pancake recipe.

Cooking Tips:

1. The pumpkin needs to be steamed first and cut into thin slices to make it easier to steam. The steaming time depends on the actual situation. A fork can easily penetrate it. The steamed pumpkin needs to be cooled before adding white sugar.

2. Add glutinous rice flour to the pumpkin puree in small batches until a non-stick dough that can be formed with your hands is obtained. A little rest will make the pancakes particularly soft. If you like filled ones, you can choose red bean paste or cheese according to your own taste.

3. When frying pumpkin pancakes, you can use a non-stick pan or electric pancake maker. Using less oil can avoid sticking. Don’t flip it too quickly. Wait until it’s shaped before flipping, otherwise it’s hard to ensure the integrity of the pumpkin pancake.

Master the skills, and the pumpkin pancakes will be fragrant, crispy, and soft. If you think this method is good, please collect it to learn, or share it with more people.