Sweet Pumpkin Pancakes (Danho-bak Jeon)
Sweet Pumpkin Pancakes (Danho-bak Jeon)
How to Make Soft and Sweet Pumpkin Pancakes
If you have boiled pumpkin at home, make these ‘Danho-bak Jeon’ pancakes – perfect for kids’ snacks or a delightful treat for adults. This dish, made with minimal ingredients, offers a warm and comforting taste for the whole family. Enjoy the delightful sweetness of pumpkin with a slightly crispy exterior and a soft, melt-in-your-mouth interior that will bring you pure joy.
Ingredients- Water 20ml (approx. 1.5 Tbsp)
- Salt 8g (approx. 1.5 tsp)
- Egg 1 large (approx. 65g)
- Boiled Pumpkin 200g
- Corn Oil or Vegetable Oil 31ml (approx. 2 Tbsp)
- All-Purpose Flour 400g (approx. 3.5 cups)
- Sugar 8ml (approx. 1.5 tsp)
Cooking Instructions
Step 1
First, prepare the boiled pumpkin that you have conveniently packed. The natural sweetness of the pumpkin is key to the flavor of these pancakes, so using well-boiled pumpkin is important. Peel the skin and mash it gently with a fork or your hands until smooth.
Step 2
In a large bowl, combine the mashed pumpkin, 1 large egg (including both yolk and white), and 400g of all-purpose flour. Add 8g of salt, 8ml of sugar, and 20ml of water. Mix these ingredients gently with a spatula or your hands until a cohesive batter forms. If the batter is too stiff, add a little more flour; if it’s too runny, add a tiny bit more water to reach your desired consistency. Aim for a thickness slightly thicker than pancake batter.
Step 3
Pour the batter evenly into the inner pot of a rice cooker or a round steaming container. Steam using the ‘steam’ function on your rice cooker, or place it in a steamer with boiling water. Cook for 30-40 minutes over medium-low heat. To check for doneness, insert a skewer or toothpick; it should come out clean when the pancake is fully cooked.
Step 4
Once the pumpkin batter is steamed and cooked through, carefully remove it from the heat and let it cool slightly. Then, use cookie cutters to create fun shapes, or simply cut it into bite-sized pieces with a knife. Finally, heat a pan with a generous amount of corn oil (or vegetable oil) over low heat. Gently pan-fry the shaped or cut pumpkin pancakes until they are golden brown and slightly crispy on both sides. Serve them on a plate while warm for the best enjoyment!
