Pumpkin is rich in dietary fiber, which is high in calcium, iron and carotene. In the winter, the climate is dry, and eating more pumpkins can also effectively alleviate the symptoms of dryness and enhance the body's immunity. Today to share with you this pumpkin pie, fragrant and tender, nutritious, the method is very simple, like the friend breakfast may wish to try.
Pumpkin egg pancakes
Ingredients: 300 g pumpkin, 50 g flour, 1 egg, 2 chives, 1/2 tsp salt
Start production:
1 Chives cut into small pieces. Peel and polish the pumpkin, rub it into thin wires with a wire wiper, add salt and mix well.
2 Add the chives and mix well.
3 Add dry flour and mix well.
4 Beat the eggs and mix well.
5 The shredded pumpkin becomes soft after encountering salt, as shown in the picture, which is the state after mixing.
6 Heat the pan with oil, turn off the heat, add the pumpkin shredded paste and use a tablespoon to form a round cake.
7 Then turn on low heat, fry the cake until it is set, turn over and continue to fry until both sides are golden brown.
Selected from the book "Chef Lady's Favorite Home Cooking", all rights reserved.