1. 400 grams of pumpkin, 3 eggs, 150 grams of flour, 5 grams of green onions, 5 grams of starch, 3 grams of salt, appropriate amount of peanut oil, and 3 grams of shrimp skin powder.

2. Clean the pumpkin first. No need to peel it, just grate it into thin strips with a grater.

3. Pour 150g of flour and 5g of starch into a cooking basin, add 200ml of drinking water, and use chopsticks to stir into a uniform, grain-free batter. Then beat 3 eggs into the batter and beat with chopsticks until the eggs and batter are completely combined. Remember to stir the batter first before adding the eggs. Do not stir the egg liquid first and then add the flour and starch. It will be difficult to mix evenly and lumps will easily form that cannot be dispersed.

4. Put the previously rubbed pumpkin shreds and chopped green onion into the egg batter, and add salt and shrimp skin powder.

5. Use chopsticks to stir evenly and set aside. Preheat the upper and lower baking pans of the electric baking pan at the same time.

6. After the electric pancake is preheated, open it and use a silicone oil brush to evenly apply a thin layer of oil on the baking pan. The purpose of brushing oil is to prevent the pancakes from sticking and flip them over. Then use a spoon to spoon the evenly mixed pumpkin batter into the electric baking pan, and use a spatula to spread the batter around so that it flows and spreads evenly over the entire baking pan. Then cover the pan and cook for 3 minutes.

7. When you open the electric pan, you can see that the pumpkin pancakes are almost cooked. At this time, use a small spatula to make a cross on the pancakes, divide it into four, and use a spatula to cut the pancakes. Scoop up the edges and flip over and fry for another 2 minutes.

8. Fry the pumpkin pancake until both sides are slightly brown, then serve it on a plate. Pair it with a bowl of millet porridge, some fruits and nuts, and it will be a very nutritious breakfast.