Pumpkin Pancakes
Savory Korean-style pancakes made with shredded pumpkin, onion, and green onion, pan-fried until golden and crisp. A quick, satisfying weeknight dish.
- Total time
- 30 min
- Servings
- 4
- Calories
- 250
- Protein
- 7g
Ingredients
- 2 cups pumpkin
- 1 medium onion
- 3 stalks green onions
- 2 large egg
- 1 cup all-purpose flour
- ½ cup water
- 1 teaspoon salt
- 3 tablespoons vegetable oil
Instructions
- 1
Shred the 2 cups pumpkin and 1 medium onion using a box grater. Thinly slice the 3 green onions.
- 2
In a large bowl, combine the shredded pumpkin, onion, green onions, 2 eggs, 1 cup flour, 1/2 cup water, and 1 teaspoon salt. Stir until just mixed; the batter should be thick and lumpy.
- 3
Heat 1 tablespoon of the vegetable oil in a large nonstick skillet over medium heat. Scoop about 1/4 cup of batter per pancake into the pan, flattening slightly with a spatula.
- 4
Cook 3-4 pancakes at a time, without crowding, until the bottoms are golden and crisp, about 3-4 minutes.
- 5
Flip and cook the other side until golden and cooked through, another 3-4 minutes. Repeat with remaining oil and batter.
- 6
Serve hot, with soy sauce or a dipping sauce if desired.
Tools you’ll need
- Box grater
- Large bowl
- Nonstick skillet
- Spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
