Shredded mature pumpkin pancakes (2 servings)

Wash the mature pumpkin. Carefully remove its tough skin and seeds, then shred 400 g of prepared flesh into thin strips. Keep the knife steady when cutting hard pumpkin.

In a bowl, toss the pumpkin strips with 4 tbsp Korean pancake mix and 2 tbsp glutinous rice flour until evenly coated.

Add approximately 50 mL water little by little, making a thick batter that just binds the shreds. Use less if the pumpkin releases plenty of liquid.

Preheat a skillet over medium heat, add oil, spoon in small portions of batter and flatten each into a thin pancake.

Flip once the underside is golden and the edges hold together. Cook the other side until the center is cooked through, without raw flour or firm uncooked pumpkin.

Serve the cooked pancakes warm. If the pumpkin is not sweet enough, a little sugar may be added to a later batch; it is not part of the base quantities.