Nan Gao (xinjiang Style Pumpkin Pancakes)

Nan Gao, also known as Xinjiang Style Pumpkin Pancakes, is a popular dish in Uyghur cuisine. These savory and slightly sweet pancakes are made with pumpkin and a blend of aromatic spices, making them a delicious and unique addition to any meal.

Nan Gao (xinjiang Style Pumpkin Pancakes)

Ingredients

  • 2 cups all-purpose flour
  • 1 cup mashed pumpkin
  • 1/2 cup water
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground black pepper
  • 2 tbsp vegetable oil

Instructions

  1. In a large bowl, combine the flour, mashed pumpkin, water, salt, cumin, coriander, and black pepper. Mix until a smooth batter forms.
  2. Heat a non-stick skillet over medium heat and brush with vegetable oil.
  3. Pour a ladleful of the pumpkin batter onto the skillet and spread it into a round pancake shape.
  4. Cook for 3-4 minutes on each side, until golden brown and cooked through.
  5. Repeat with the remaining batter, adding more oil to the skillet as needed.
  6. Serve the pumpkin pancakes warm, with your favorite dipping sauce or yogurt on the side.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
15 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
25g
Protein
3g
Fat
5g

Supplies

Large mixing bowl Non-stick skillet Ladle

Tools

Vegetable peeler Cooking brush

Serving suggestions

Serving suggestions: Enjoy the Nan Gao with a side of cucumber and tomato salad for a refreshing contrast to the savory pancakes.

Tips & tricks

Tips: Make sure the skillet is well-heated before pouring the batter to achieve a crispy exterior on the pancakes.

Cost

$5