Ingredients for Carrot and Pumpkin Egg Pancake: half a carrot, a small portion of a pumpkin, an appropriate amount of wheat flour, one egg.
Method:
Step 1: Grate the carrot and pumpkin into fine shreds.
Step 2: Mix the shredded ingredients with a small amount of water. Add a little salt and oil to the flour, I used Sichuan peppercorn oil which gives a fragrant aroma.
Step 3: Combine until the mixture is a smooth batter. If more flour is needed, add it and mix well.
Step 4: Heat a pan with some oil, spread it evenly, and pour out any excess oil. Scoop a ladle of the batter and spread it into a pancake shape using a bamboo spatula. Turn the heat to the lowest setting, preferably using an induction cooker set to 90 degrees.
Step 5: Serve with Korean chili sauce, vinegar, and soy sauce for a delightful taste. Remember, the batter includes a little salt and Sichuan peppercorn oil, which is the finishing touch. If you don’t like Sichuan peppercorn oil, you can substitute it with vegetable oil.
Step 6: Close-up of the dish.
Step 7: So delicious that you can’t stop eating.
Cooking Tips: The total amount of flour should slightly exceed the vegetables, and eggs are a must. Without either, the pancake won’t form properly.
There are tricks to making delicious dishes, and each of my recipes has its own little secret. Search for ‘Hubei Cuisine’ to directly view my collection of recipes!
