Cucumber egg pancake

Overview

Egg pancakes are a common food on my family's breakfast table. Because they are simple to make and rich in nutrients, they have always been loved by my husband and son. A piece of egg pancakes, a bowl of white porridge, and a small plate of dried radish are ready for a nutritious and delicious breakfast. You can add any ingredients to the egg pancake according to your personal taste. I prefer the chive flavor because the aroma of the chive after frying is very attractive, and the smell of it will whet your appetite. Today I don’t have chives at home, so I used cucumber (also known as cucumber) instead, which is delicious and delicious.

Tags

• staple food
• home cooking
• cucumber
• edible oil
• egg
• flour
• pepper
• salt
• water

Ingredients

Steps

1. 1 Wash the cucumber and cut it into thin strips

   

2. 2 Crack the eggs into a bowl, add water and mix thoroughly, then add an appropriate amount of salt and pepper and mix well

   

3. 3 Pour the flour into a bowl, stir into a paste, and let it sit for 5-10 minutes (otherwise there will be dry gnocchi)

   

4. 4 Add the shaved cucumber and continue to stir evenly.

   

5. 5 Preheat the electric baking pan for one minute, and evenly brush an appropriate amount of cooking oil on the bottom of the pan

   

6. 6 Scoop in an appropriate amount of batter and spread it evenly (not too much, just enough to cover the bottom of the pot). Cover and heat for 1-2 minutes (the specific time depends on the thickness of the cake. Basically, it only needs to be turned off when the heating indicator light goes off)

   

7. 7 Open the top cover of the electric pan, brush an appropriate amount of cooking oil on the surface of the egg pancake, turn over and continue frying for 1-2 minutes

   

8. 8 The fragrant egg pancakes are ready.