pumpkin pancake - Easy breakfast / brunch recipe

I love savory pancake. I already posted corn pancake, mushroom pancake. Today I want to post pumpkin pancake. Even though not much local produce available in SG one thing about Singapore is you can get most of the vegetables almost around the year. You can get different country products. I love Australia or Japan pumpkin. If it is fresh you can eat raw. Back to recipe this is very simple and you can do it as snack or breakfast or brunch.

Pancake flour - 1 to 1.5 cup (make sure it is not sweet version)
Garlic salt  as required
Garlic powder - 1 teaspoon
Onion powder - 1/2 teaspoon (you can use fresh onion 1 to 2 tablespoon)
Green chillies - 1 to 2 (finely chopped)
Thinly chopped Pumpkin - 2 cup
Oil as required for shallow frying
Sugar - 1.5 teaspoon
Water as required


Add salt and sugar to thinly sliced pumpkin. Mix well. Keep it aside for 10-15 mins. You will see some water it is ok don't drain. Add green chillies, pancake flour (first add 1 cup) mix well. The batter has to be think. So if required add water ( I have used 1/4 cup water) if your pumpkin leaves more water u can add rest of the flour. I have used 1.5 cup flour
Heat flat pan. When it is hot take a 2 tablespoon of pancake dough and spread it on the pan. Sprinkle oil around it. Let it cook well. Turn to other side and cook it. 
Serve hot with your favourite sauce.