2/8/2017 pumpkin pancake 南瓜煎饼

Pumpkin Pancake
Ingredients:
50g Cake flour
50g shredded pumpkin
1/2 tsp aluminum free baking powder
1 pc Egg
1 tbsp organic cane sugar
1/2 tbsp vegetable oil
1 tbsp fresh milk

Steps:
1) beat egg and sugar with electric mixer till fluffy
2) add in milk, oil and pumpkin, stir well.
2) sieve in flour and baking powder, stir well.
3) heat pan with little olive oil and wipe off with kitchen towel
4) Use 1 tablespoon measuring spoon to scoop a spoonful of batter into the pan , cover with the lid. About 20 to 30 seconds, a number of holes on the surface of the pancake shall form, open the lid and it is ready to overturn the pancake
5 ) cook for another 30 seconds and done
6) cold down pan before repeating steps 4-5 until all batter is finished

P/S:
1) The above recipe yield 10-12 small pancakes, using same volume of batter each time, pancake size will be more evenly ~
2 ) Do not put too much oil , you can drop a few drops of oil on the pan then wipe evenly by a kitchen towel paper.
3 ) Always use the smallest fire to avoid burnt.
4 ) To make nice dorayaki, the cool down process must not skip!!

 the pumpkin batter 南瓜丝面糊

small size pancake 小煎饼

 big size pancake 大煎饼

南瓜煎餅
材料：低筋麵粉50g，南瓜刨成丝50g，無鋁泡打粉1/2茶匙，蛋1個，植物油1/2 湯匙，鮮奶1湯匙，蔗糖1湯匙

做法：
1) 用攪拌器把雞蛋和蔗糖打發（大約1 分鐘）
2）加入鮮奶，油和南瓜丝，拌勻。
3) 篩入麵粉和泡打粉，攪拌均勻。
3) 加少許油在熱的平底鍋裡（全程用小火），再用廚房紙巾擦勻。
4) 用１湯匙的量匙，分別挖一勺麵糊放入鍋中，蓋上蓋子。約20~30秒鐘左右可見到蛋餅表面出現若干小洞、打開蓋子並可以翻面了。
6) 翻面之後也同樣煎半分鐘左右即可出鍋。
7) 將平底鍋放在濕布上降溫，再放回爐上。重複步驟4-5，直到麵糊全部用完。

～＊＊本人的小貼士＊＊～

1）以上食譜大約可以做10-12個小的煎餅，每次勺同樣的分量，煎餅的大小就會比較均勻啦~
2）油不要放多，可以滴幾滴油在鍋內之後，用紙巾擦勻。
3）一定要用最小火。火一大就容易煎焦。

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做法请按以上链接

please click on above link for recipe