1. Peel the old pumpkin, cut it into pieces, steam it in a pot, and press it into pumpkin paste.

2. Break up an egg, add pumpkin puree and the broken egg into a small cup of flour, stir evenly with chopsticks, then add clear water, slowly add it, stir while adding it until the batter is thin and mushy, and take a spoonful to fall smoothly in a straight line. Finally, put a spoonful of sugar and mix well.

3. Take a pot (preferably a non-stick pot), cold pot, pour cold oil, turn the oil in the pot over, and let the oil cover the whole bottom of the pot evenly. Then pour out the oil, pour the batter into the pot (be careful not to pour too much at a time), turn the pot by hand, turn the batter away, and evenly spread a thin layer of batter on the bottom of the pot, so as not to expose the bottom of the pot.

4. Turn on a small fire and heat it for about one minute. After the cake is formed on one side of the pot, turn it over and heat it for about one minute. When both sides are formed, you can go out of the pot.