Vegetable egg pancake

Overview

A non-stick frying pan, an egg, a few flours, a little water, a teaspoon of fine salt. You can make thin and soft pancakes. You may not be familiar with it when it comes to shower pancakes, but you understand everything at once when it comes to egg pancakes. Yes, the dumplings I'm talking about are also known as egg pancakes. This pancake is very versatile. It can be paired with sauce, rolled with vegetables or meat. In short, it is not as versatile as you can imagine. Of course, if you don’t want to roll or apply anything on it, you can also eat it alone. It’s so fragrant, soft, and so delicious that you won’t want to leave it alone. It doesn’t mean that the weather is getting colder, but you still have to get up at six o’clock to make breakfast from Monday to Friday. Sometimes, if I watch a movie late and wake up late in the morning, I will make a glass of juice and fry Dabao a pancake for breakfast. Today I just made a green vegetable egg pancake. This green vegetable is leftover from the stir-fry the day before yesterday. You can use it to stir-fry it into a dish. It is too little, so it is just right to add it to this pancake. It enhances the color, taste and nutrition. What we need to pay attention to before mixing the vegetables into the batter is to soak and wash the vegetables. It is best to add a spoonful of fine salt to the soaking water, which is more hygienic. And if chopping vegetables is too tiring, friends can prepare a manual vegetable cutter at home. There are so many such kitchen utensils now, which really frees up our hands. If you really don’t have this vegetable cutter, forget it, we can chop it by hand. The advantage of this manual chopping is that it is good for weight loss. Here’s today’s vegetable and egg pancake. If your friends like it, you can give it a try.

Tags

• staple food
• pasta
• home cooking
• children
• breakfast
• cake
• spring recipes
• cake flour
• clear water
• egg
• green vegetables
• fine salt

Ingredients

Steps

1. 1 Prepare the ingredients.

   

2. 2 Mix the flour, water and eggs together until there is no dry powder, then beat the vegetables with a food processor until finely chopped.

   

3. 3 Add the chopped green vegetables to the batter and season with appropriate amount of fine salt.

   

4. 4 Add a little salad oil to the pan and pour a spoonful of batter into the pan.

   

5. 5 Fry until both sides are firm and fragrant.

   

6. 6 In this way, a vegetable egg pancake is completed.