Pancakes
Overview
Vegetable cakes have always been a delicacy in the Central Plains, and there are many opportunities to make this delicacy especially in summer, because the seasonal vegetables in summer are plentiful and taste great.
Tags
Ingredients
Steps
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Crush scrambled eggs and set aside.
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Wash the zucchini and grate into shreds.
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Wash the leeks, drain them and cut into small pieces.
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Wash the Nepeta and drain it with water and set aside.
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Mix the chopped vegetables together. Pour in the oil first and mix well. Add the five-spice powder and minced ginger (omit it if you don’t like ginger). Add salt and mix well.
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The noodles should be reconciled in advance, so that they will be stronger when they are relaxed. I used half-boiled noodles this time (knead half with boiling water and half with cold water, then mix them together and knead them into a dough).
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Cut into appropriate pieces, roll into round cakes, and spread evenly.
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After placing the vegetables, roll it into a round cake of the same size and spread it on top with a rolling pin. Press the circle gently with your fingers to prevent it from splitting during frying.
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Covered finished product.
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Put a little oil in a non-stick pan, cover the pan with the finished vegetable cake, lift the pan and turn the cake in circles so that the oil on the cake can stick evenly. After about 2 minutes, the flipped pancake blossoms are so beautiful that you want to eat them just by looking at them!
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Remove from the pan when both sides are golden brown, and cut into quarters before eating.
