-
1
Cut 100 g kabocha squash into 5 mm thick wedges, without peeling, and arrange them in a spiral pattern in a frying pan.
-
2
Cut off any parts that overlap.
-
3
Peel 50 g kabocha squash, cut it into 5 mm pieces and put in a heatproof container (such as a silicone container).
-
4
Add 2 teaspoons water to the container, cover with plastic wrap or a lid, and microwave for one and a half minutes.
-
5
Take off the plastic wrap (or the lid) and mash the kabocha squash with a fork or potato masher.
-
6
Put the pancake mix, egg, sugar, milk and mashed kabocha squash in a bowl and mix well with a whisk.
-
7
Put 5 g butter in a separate heatproof container, microwave for about 30 seconds to melt the buter, and stir it into the Step 5 mixture.
-
8
Take the kabocha squash out of the frying pan in Step 1, and add the sugar, cinnamon and butter to the pan.
-
9
Heat the pan over low heat, stir with a spatula until the butter is melted, then turn off the heat.
-
10
Rearrange the kabocha squash from Step 7 in the frying pan in the same way as before.
-
11
Pour the batter from Step 6 over the kabocha squash.
-
12
Cover the frying pan with a lid, and cook over the lowest possible heat for 8 minutes.
-
13
If using a gas flame, it should be about this strength.
-
14
When the center of the cake puffs up, turn off the heat.
-
15
Leave the frying pan as is for 5 minutes with the lid on.
-
16
Remove the lid, and run a spatula around the edges so you can remove the cake easily.
-
17
Invert a large plate on top of the frying pan.
-
18
Holding the frying pan and the plate, invert the cake onto the plate.
