A delicious 10-Minute Calabash Squash and Egg Pancakes recipe.
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10-Minute Calabash Squash and Egg Pancakes
Other★ Easy16min
IngredientsWhat you'll need for 10-Minute Calabash Squash and Egg Pancakes
| Ingredient | Amount | Notes | |
|---|---|---|---|
| calabash squash | 1 (about 500g) | ||
| eggs | 4 | ||
| 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 |
Cooking StepsHow to cook 10-Minute Calabash Squash and Egg Pancakes step by step
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Step 1 DetailWash 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.
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Step 2 DetailAdd 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 7 DetailGolden on the outside, soft and juicy on the inside — light, savory, easy to digest, and packed with nutrition.
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