Carrot Banana Egg Pancake

Overview

Spread out a thin, soft pancake and eat it with milk. It tastes really good. A simple and convenient delicious breakfast!

Prepare the raw materials. One carrot is enough. 100 grams of flour is only enough for 2 to 3 cakes.
Cut the carrots into small pieces. This step is the most time-consuming. The rest of the steps are relatively quick. Cut the carrot into small pieces, peel the banana, and put the banana slices into a large bowl.
Mash the bananas.
For convenience, cut the banana into pieces. Just beat two eggs in a large bowl and beat them well. After stirring evenly, add 100 grams of flour and add a small amount of water while stirring until the batter is in a thin paste state. A spoonful can make it fall smoothly in a linear shape. Add appropriate amount of salt.
Add chopped carrots to the evenly mixed flour and egg mixture, and mix evenly.
Take a frying pan (preferably a non-stick pan), cold pan, and pour in cold oil so that the oil evenly covers the entire bottom of the pan. There must be less oil, just apply a layer of it lightly and pour the batter into the pan (be careful not to pour too much at once). Turn the pan with your hands to spread the batter in the pan. Spread the batter evenly on the bottom of the pan in a thin layer without exposing the bottom of the pan
Turn on the heat, and after the dough is formed on one side of the pan, turn it over and heat it again until both sides are formed and it's ready to serve. It doesn’t take too long.