Egg pancake is one of the breakfast I often cook. It’s nutritious, delicious, and time saving. Add eggs, chopped green onions, and other vegetables you like. Choose it if you want to have a quick and nutritious breakfast.
Ingredients
All-purpose flour, All-Purpose flour dissolves more easily than high-gluten flour and does not clump together.
Egg, the aroma and nutrition of eggs are irreplaceable, and they are the necessary raw materials for egg pancakes.
Carrot, Carrots are rich in nutrients, and chopped carrots increase the nutrition of egg pancakes.
Scallion, green onions or Chinese scallions are fine, and the chopped scallions make the egg pancakes more delicious.
Salt, refined salt
Instructions
1. Add water, egg, carrot chopped, scallion chopped, salt to the flour, to make a batter.
2. Put a pan on low heat, spoon the batter one at a time, pan-fry egg pancakes until all the batter is used up.
How to eat
Serve directly or pair with congee.
Chinese Egg pancake
Ingredients
- All-purpose flour, 100 g
- Water, 200 ml*
- Egg, 2
- Carrot, 20 g, chopped
- Scallion, 20 g, chopped
- Salt, 1 tsp
Instructions
- Add water, egg, carrot chopped, scallion chopped, salt to the flour, to make a batter.
- Put a pan on low heat, spoon the batter one at a time, pan-fry egg pancakes until all the batter is used up.
