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10-Minute Calabash Squash and Egg Pancakes
Here’s a quick and easy breakfast for kids – loofah egg pancakes that are soft, juicy, and light yet nutritious. You can substitute zucchini, calabaza, or young pumpkin for the loofah if you prefer. Ready in just 10 minutes, these deliciously tender pancakes are a favorite with everyone! A delicious 10-Minute Calabash Squash and Egg […]
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for 10-Minute Calabash Squash and Egg Pancakes
| Ingredient | Amount |
|---|---|
| calabash squash | 1 (about 500g) |
| eggs | 4 as needed |
| scallions (chopped) | a handful |
| all-purpose flour | 6-8 tablespoons |
| water | a little (as needed) |
| salt | 1 spoon |
| chicken bouillon powder | 1 spoon |
| oyster sauce | 1/2 spoon |
| five-spice powder | a pinch |
- calabash squash1 (about 500g)
- eggs4 as needed
- scallions (chopped)a handful
- all-purpose flour6-8 tablespoons
- watera little (as needed)
- salt1 spoon
- chicken bouillon powder1 spoon
- oyster sauce1/2 spoon
- five-spice powdera pinch
Cooking StepsHow to cook 10-Minute Calabash Squash and Egg Pancakes step by step
-
Step 1Wash and peel the calabash squash, then cut or grate into fine shreds and place in a large bowl. Crack 4 eggs into the bowl, add the scallions and all seasonings, and mix thoroughly.
-
Step 2Add the flour in small batches, adding a little water as needed, and stir until the batter reaches a thick yogurt-like consistency — it should coat a chopstick without dripping. Brush a thin layer of oil in a flat pan, pour in the batter, and pan-fry over low heat for 5 minutes until the bottom is golden and set. Flip and continue pan-frying over low heat for another 3–5 minutes until both sides are golden. Remove and cut into small pieces.
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Step 3The mixed batter.
-
Step 4The batter should have a yogurt-like consistency.
-
Step 5⚠️ Keep the heat low throughout and pan-fry until both sides are golden.
-
Step 6Remove from pan and cut into small pieces.
-
Step 7Golden on the outside, soft and juicy on the inside — light, savory, easy to digest, and packed with nutrition.
-
Step 8My kid loves these — went back for several pieces!
10-Minute Calabash Squash and Egg Pancakes
Here’s a quick and easy breakfast for kids – loofah egg pancakes that are soft, juicy, and light yet nutritious. You can substitute zucchini, calabaza, or young pumpkin for the loofah if you prefer. Ready in just 10 minutes, these deliciously tender pancakes are a favorite with everyone! A delicious 10-Minute Calabash Squash and Egg […]
Ingredients
- 1 (about 500g) calabash squash
- 4 as needed eggs
- a handful scallions (chopped)
- 6-8 tablespoons all-purpose flour
- a little (as needed) water
- 1 spoon salt
- 1 spoon chicken bouillon powder
- 1/2 spoon oyster sauce
- a pinch five-spice powder
Instructions
-
Wash and peel the calabash squash, then cut or grate into fine shreds and place in a large bowl. Crack 4 eggs into the bowl, add the scallions and all seasonings, and mix thoroughly.
-
Add the flour in small batches, adding a little water as needed, and stir until the batter reaches a thick yogurt-like consistency — it should coat a chopstick without dripping. Brush a thin layer of oil in a flat pan, pour in the batter, and pan-fry over low heat for 5 minutes until the bottom is golden and set. Flip and continue pan-frying over low heat for another 3–5 minutes until both sides are golden. Remove and cut into small pieces.
-
The mixed batter.
-
The batter should have a yogurt-like consistency.
-
⚠️ Keep the heat low throughout and pan-fry until both sides are golden.
-
Remove from pan and cut into small pieces.
-
Golden on the outside, soft and juicy on the inside — light, savory, easy to digest, and packed with nutrition.
-
My kid loves these — went back for several pieces!
