Nutritious Old Pumpkin Pancakes: Crispier and Sweeter Without Added Water!
Nutritious Old Pumpkin Pancakes: Crispier and Sweeter Without Added Water!
A delicious and moist pumpkin pancake recipe made with the natural sweetness and moisture of old pumpkin.
Winter squashes are naturally high in moisture, allowing us to make a batter without adding any extra water. Their inherent healthy sweetness makes them a perfect nutritious snack for children! Using tempura flour creates a wonderfully crispy exterior and a soft interior. Enjoy the delightful taste of homemade pumpkin pancakes.
Pancake Ingredients- 500g old pumpkin (peeled and seeded weight)
- 1 tsp fine salt
- 1 Tbsp sugar
- 1 cup tempura flour (approx. 100g)
- Vegetable oil, for frying
Sweet and Sour Dipping Sauce- 1 Tbsp soy sauce
- 3 Tbsp water
- 1/2 Tbsp vinegar
- 1 Tbsp sugar
- 3-4 drops lemon juice (optional)
- 1 Tbsp soy sauce
- 3 Tbsp water
- 1/2 Tbsp vinegar
- 1 Tbsp sugar
- 3-4 drops lemon juice (optional)
Cooking Instructions
Step 1
Prepare the old pumpkin. Use a spoon to scoop out the seeds and stringy pulp from the inside. Then, carefully peel the tough skin using a vegetable peeler or a knife. Be cautious to avoid cuts.
Step 2
Once peeled and deseeded, slice the pumpkin into thin strips, about 3-5mm thick. In a bowl, combine the sliced pumpkin with 1 tsp of fine salt and 1 Tbsp of sugar. Gently mix and massage the ingredients into the pumpkin with your hands. This process will draw out moisture from the pumpkin, enhancing its natural sweetness and seasoning it.
Step 3
To the moist pumpkin, add 1 cup of tempura flour (approximately 100g) and mix well until everything is combined. Crucially, do not add any extra water! The moisture released by the pumpkin itself is sufficient to create the batter. The tempura flour will absorb this moisture, resulting in a slightly thick and cohesive batter.
Step 4
The batter is ready when it looks like this. It should be thick enough to hold its shape on the frying pan, thanks to the tempura flour absorbing the pumpkin’s moisture. If the batter seems too wet, you can add a little more tempura flour.
Step 5
Now it’s time to cook. Heat a generous amount of vegetable oil in a frying pan over medium heat. Spoon portions of the pumpkin batter into the hot oil. Gently press down on each portion with the back of the spoon or your fingers to form round, flat pancakes. Cook until golden brown and crispy on both sides.
Step 6
For delicious old pumpkin pancakes, it’s best to use plenty of oil and cook them until they’re nicely crispy. Let’s prepare a simple dipping sauce to complement them. In a small bowl, whisk together 1 Tbsp soy sauce, 3 Tbsp water, 1/2 Tbsp vinegar, 1 Tbsp sugar, and 3-4 drops of lemon juice (if using). Serve the crispy pumpkin pancakes with this sauce for a delightful sweet, savory, and slightly tangy experience.
