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