Zucchini Egg Pancake

Overview

A person's meal only needs to be eaten simply and quickly. It was a busy morning, with two classes and various urgent matters to deal with. When I got home, I saw my mother buying fresh zucchini and making a simple zucchini egg pancake, which was convenient and delicious.

Tags

• staple food
• home cooking
• children
• old man
• breakfast
• dinner with friends
• cake
• summer recipes
• egg
• flour
• oil
• sesame
• zucchini
• black pepper
• salt

Ingredients

Steps

1. 1 Wash the zucchini and eggs

   

2. 2 Cut the zucchini into thin strips and beat in the eggs

   

3. 3 Pour a bowl of flour into a basin and prepare cold water

   

4. 4 Pour a little water into the flour, eggs, and zucchini basin, and stir evenly with chopsticks so that the flour cannot be seen. This can prevent the flour from clumping

   

5. 5 While stirring the batter, pour in water to adjust the consistency of the batter

   

6. 6 Add a little black pepper and a spoonful of salt and stir evenly with chopsticks

   

7. 7 Let the prepared batter rest for about 10 minutes

   

8. 8 Preheat a non-stick pan over high heat, pour in a little oil and stir well

   

9. 9 Add an appropriate amount of batter, use the bottom of a spoon to slowly push the batter out, push it thin, and turn on low heat

   

10. 10 When the batter has solidified, turn it over

    

11. 11 Fry the other side until golden brown

    

12. 12 Prepare a small bowl, pour in Shanxi mature vinegar and a little cooked sesame seeds, and eat with the pancakes