Tender pumpkin, green onions, eggs, simple ingredients, unparalleled deliciousness. Pumpkin and eggs are perfectly blended together, don’t be too delicious!

Ingredients?

250 ??grams of flour

About 130 grams of water

About 2 pounds of tender pumpkin

2 green onions

An amount of vegetable oil

An amount of salt

3 eggs

How to make tender pumpkin egg pancakes?

Mix flour with water to form a soft dough, cover with a damp cloth and let rest.

Wash the tender pumpkin, cut it, remove the seeds, and grate it. Then add appropriate amount of salt. Let sit.

Cut green onions into finely chopped pieces.

Pinch the water from the pumpkin shreds, put it into a basin, add chopped green onion, oil, salt, and stir evenly.

Pay attention to the amount of salt used, because salt has been added to the water before, so don’t make it salty. Divide the filling roughly equally into three portions.

Drain the dough and knead evenly, then divide it into 6 portions. Take one of the pieces and roll it out into a 25cm round piece. Place on the curtain.

Roll out another dough piece of the same size.

No pictures were taken at this step.

Add the pumpkin filling on top of the first dough sheet, spread the filling evenly, leaving an edge.

Crack an egg in a small bowl, mix well, and slowly pour it over the filling, being careful not to let the egg liquid flow out.

Then cover the second dough sheet on top and press the edges tightly.

Preheat the electric baking pan, add a small amount of oil, and slowly cut the cake in. Once one side is golden, flip over. Just golden on both sides. Make the other two pancakes in sequence.

Put the finished cake into a plate and cover it to keep warm.

I usually put the plate in the wok and cover it.

After the three cakes are ready, turn them upside down on the board, cut them into four equal parts, and start eating.