A few weeks ago, while dining in a restaurant specializing in xiao long bao, I saw an item in the menu that caught my attention: pan-fried pumpkin pastry.
While I’m familiar with pumpkin pie and pumpkin cupcakes, this was the first time I’ve seen pumpkin used in a very thin pastry.
Naturally I ordered it—and it was delightful.
The pastries were dainty, with a delicate texture and just the softest whisper of pumpkin. A light dusting of powdered sugar augmented its sweetness.
As desserts go, the pumpkin pastry was pure refinement, and an apt conclusion to a savory meal of exquisite soup dumplings, dim sum, pork buns and Oriental noodles.
Since I have in my cupboard several cans of pure pumpkin (which I use for making pumpkin soup), I decided to experiment with it, in a desperate effort to replicate the restaurant’s pumpkin pastry.
Using Maya’s complete hotcake mix and one cup of the canned pumpkin, I managed to concoct a batch of pumpkin pancakes.
Far removed from the restaurant’s exotic desserts, the pumpkin pancakes belong more to the universe of breakfast foods. But they’re just as delectable—with a subtle flavor that adds interest to the usual pancakes.
They’re also a cinch to make. Mix all the ingredients in one bowl until they’re of a smooth consistency, then cook them on a hot skillet as you would with ordinary pancakes. The tinge of orange imparted by the pumpkins also gives the pancakes an appetizing color.
Try these pumpkin pancakes for breakfast this Christmas season.
1 c pure pumpkin (from a can)
1 pack (250 g) Maya Complete Hotcake Mix (use one pack of a 500-g box)
¼ c sugar
1½ c water
Nonstick cooking spray or shortening
Combine the pumpkin, Maya Complete Hotcake Mix, sugar and water in a bowl. Stir until the mixture is smooth.
Spray a skillet with nonstick cooking spray or grease the skillet lightly with butter or shortening.
Heat the skillet to medium heat.
Pour about ¼ cup of the mixture into the hot skillet. Cook until bubbles form on the surface and the mixture begins to solidify. Flip the pancake over and cook until golden brown. Transfer to a serving plate. Repeat with the remaining batter.
Serve with butter and desired syrup or sprinkle with powdered sugar. Makes eight to 10 pancakes.
Pure pumpkin is available in cans in the supermarket. Look for the Libby’s brand, with the label that says 100-percent pure pumpkin.
This recipe was done using the Maya Complete Hotcake Mix (the one where you only need to add water). It’s available in the baking section of supermarkets.
The recipe makes thin crepe-like pancakes. For thicker pancakes, use less water.