Pan-fried zucchini and pumpkin pancakes

2024-06-21 20:17:28  Views 2 Comments 0

Health benefits

Eggs: enhance immunity, protect eyes and improve vision
Pumpkin: low protein
Zucchini: low protein

Ingredients

Eggs ( 2 )
Pumpkin ( 300 grams )
Zucchini ( 1 piece )
Cornmeal ( 100g )
Milk ( 100ml )
Salt ( 2 grams )
Black pepper ( 2 grams )
Baking powder ( 3 grams )
Butter ( 3g )

Fry How to make Zucchini and Pumpkin Soft Pancakes

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    1.Preparation Good ingredients.Pumpkin, zucchini, eggs, cornmeal.

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    2. Cut the pumpkin into small pieces and set aside.

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    3.Put the pumpkin into a wall-breaking machine and steam for 10 minutes.

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    4.After 10 minutes, the pumpkin is cooked and pour out the boiling water.

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    5.Put milk into the wall breaker.

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    6.Select the milkshake button and puree the pumpkin milk in 10 seconds.

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    7. Pour the pumpkin milk puree into the basin.

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    8. Add eggs and a small amount of baking powder.

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    9. Add cornmeal.

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    10. Stir evenly and make the batter well.Leave for 10 minutes.

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    11. Prepare the zucchini and cut it into pieces with a hob.

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    12. Add salt and black pepper, stir evenly, and marinate for 5 minutes.

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    13.Put a small piece of butter into the pot and melt over low heat.

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    14. Add in zucchini and fry until medium ripe.

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    15. Pour in the pumpkin batter, smooth the batter, cover and simmer over low heat for three times minute.Flip and continue simmering for three minutes.

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    16.A plate of sweet and fluffy zucchini and pumpkin pancakes is ready.

Tips

Pumpkin can also be steamed.Because the pumpkin needs to be crushed into puree, I did it directly in the crusher.Pumpkin cornmeal is relatively soft, so the dough will not be too shaped and will spread out when you turn it over.You don't have to be too surprised when making it.Under normal circumstances, the fluffy and soft texture is very good!

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