so what do you do with unused ingredients, you make a new dish out of them. we bought a few pumpkins a week ago, with the intention of making pumpkin soup. but that didn’t happen as our original dinner plan was derailed. so those pumpkins were left sitting on the shelf. a week later, we had the urge to cook up brunch, and pancakes came to mind. but not just any regular pancakes, pumpkin pancakes!
yields 3 pancakes
cooked pumpkin 1/2 cup
plain flour 1/2 cup
baking powder 1 tsp
sugar 1 tbsp
egg 2
water 1 tbsp
- cut pumpkin into small pieces and boil in a pot of water until soft, about 5 min
- strain the water and mash with a spoon to yield 1/2 cup
- sift the flour into the pumpkin mash, mix well with the baking powder and sugar
- add the eggs and water, mix well again
- in a pan over medium heat, melt a small tab of butter, and scoop 1/2 cup of pancake batter
- cook the bottom side until bubbles appear on the top side, and the cake is not watery anymore, around 2 min
- flip and cook the other side for 2 min
- serve with maple syrup or jam
combine equal amounts of pumpkin mash to flour
mix the dry and wet ingredients
mix until batter is a slurry
cook on one side until bubbles appear and the batter is not watery
good enough on its own, but great with syrup or jam
Homemade in Hong Kong 
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