Here’s a delicious and unique recipe for Korean-style pumpkin pancakes, a sweet and savory treat perfect for any time of day! These pancakes are surprisingly easy to make and offer a wonderful texture, crispy on the outside and tender within.
Key Ingredients & Substitutions:
- Sweet Pumpkin (Kabochya or Sugar Pumpkin): Don’t use carving pumpkins; they’re too watery. Butternut squash or even sweet potato can be a good alternative if pumpkin isn’t available.
- All-Purpose Flour: A simple staple. For a gluten-free option, use a 1:1 gluten-free baking blend.
- Glutinous Rice Flour (Sweet Rice Flour): This is key for the chewy texture. Do not substitute with regular rice flour; it’s different!
- Brown Sugar: Adds sweetness and a little caramel note. White sugar works too.
- Soy Sauce: A surprising but essential ingredient for that savory balance. Coconut aminos or tamari for gluten-free.
- Sesame Oil: For a nutty aroma and flavor.
- Green Onions (Scallions): Adds a mild oniony bite. Chives can be used in a pinch.
Ingredients:
Main:
- 1 cup cooked sweet pumpkin puree (from about 1.5 lbs fresh pumpkin)
- 1 cup all-purpose flour
- 1/2 cup glutinous rice flour
- 1/2 cup water
- 2 tablespoons brown sugar
- 1 teaspoon soy sauce
- 1/2 teaspoon salt
- 1/4 cup chopped green onions
- Vegetable oil for frying
Optional:
- 1 tablespoon sesame seeds (for garnish)
- 1 tablespoon sesame oil (for serving)
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 4
- Tools Needed: Large mixing bowl, whisk, non-stick skillet or griddle, spatula.
Step-by-Step Instructions:
1. Prepare the Pumpkin
First, you’ll need cooked pumpkin puree. Steam or boil your pumpkin until very tender, then mash it smooth. Ensure it’s cooled before mixing.
2. Whisk Dry Ingredients
In a large bowl, combine the all-purpose flour, glutinous rice flour, brown sugar, and salt. Whisk everything together thoroughly. This ensures even distribution of flavors.
3. Combine Wet Ingredients
Add the pumpkin puree, water, and soy sauce to the dry ingredients. Mix with a spoon or your hands until a thick, shaggy dough forms. Don’t overmix; a few lumps are fine.
4. Add Green Onions
Gently fold in the chopped green onions. This gives a nice pop of color and a subtle savory note to your Korean-style pumpkin pancakes.
5. Form the Pancakes
Heat a non-stick skillet over medium heat with a tablespoon of vegetable oil. Scoop about 1/4 cup of the batter for each Korean pumpkin pancake and flatten it gently with the back of a spoon.
6. Cook the Pancakes
Cook for 3-4 minutes per side, or until golden brown and cooked through. Add more oil as needed between batches. The edges should look crispy.
7. Serve Warm
Transfer the Korean-style pumpkin pancakes to a plate. You can drizzle with a little sesame oil and sprinkle with sesame seeds if desired. Enjoy them hot!
Storage Instructions:
Leftover Korean-style pumpkin pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a lightly oiled pan over medium heat until warmed through and crispy again. You can also microwave them, but they won’t be as crispy.
Frequently Asked Questions (FAQ):
-
Can I use canned pumpkin puree?
Yes, but make sure it’s 100% pumpkin puree and not pumpkin pie filling, which has added sugars and spices. -
My batter is too thick/thin. What should I do?
If too thick, add water a teaspoon at a time until it’s a thick, scoopable consistency. If too thin, add a tablespoon of all-purpose flour. -
Can I make these savory?
Absolutely! You can reduce or omit the brown sugar and increase the soy sauce slightly for a more savory Korean-style pumpkin pancake. -
What should I serve with these?
They’re great on their own, but a simple dipping sauce of soy sauce, a splash of vinegar, and a pinch of chili flakes is delicious. -
Are these good for breakfast?
Yes, these Korean-style pumpkin pancakes are perfect for breakfast, a snack, or even a light meal! Their sweet and savory balance is very versatile. -
Can I freeze cooked pumpkin pancakes?
Yes, place cooled pancakes on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 1 month. Reheat directly from frozen in a pan.