A savory and simple Chinese pancake made with grated pumpkin, flour, garlic, and cilantro. It is easy to prepare and makes for a delicious breakfast or snack.
These Garlic Pumpkin Pancakes are a great way to use fresh pumpkin. The batter consists of grated pumpkin, flour, garlic, and cilantro, seasoned with salt and pepper. Cooked in a pan with a little oil until golden brown, they offer a soft texture with a crispy edge.
Prepare the flour, pumpkin, cilantro, and garlic cloves.
Peel, wash, and grate the pumpkin. Finely chop the garlic and cilantro; set aside.
Add the pumpkin, cilantro, and garlic to the flour. Stir in the black pepper, salt, and an appropriate amount of cold water.
Mix well until it forms a slightly thin batter.
Grease the pan with a small amount of oil and pour in the batter.
Fry over low heat until the batter sets.
Cover the pan with the lid. Flip the pan over so the pancake rests on the lid, then slide it back into the pan to flip easily.
Fry until both sides are golden yellow, cut into small pieces, and serve.
This quick and easy stir-fry combines crisp soybean sprouts with shredded green radish for a simple yet satisfying side dish. Aromatic Sichuan peppercorns and scallions add depth, while a light seasoning of soy sauce brings everything together in just 30 minutes.
