Vegetable and multigrain egg pancakes

Overview

Zucchini, carrots, buckwheat flour, flour, eggs, vegetables and grains, try a nutritious egg pancake.

Tags

• staple food
• home cooking
• breakfast
• buckwheat flour
• clear water
• egg
• oil
• zucchini
• carrot
• plain flour
• salt

Ingredients

Steps

1. 1 Wash the zucchini and carrots, and prepare the buckwheat flour and flour.

   

2. 2 Grate the zucchini and carrots into thin strips and sprinkle with a little salt. The water will be released and the vegetable shreds will become softer.

   

3. 3 Add a little salt to the flour, then add water, and use egg beaters to make the batter smooth and smooth without any particles.

   

4. 4 Then add two more eggs and beat evenly.

   

5. 5 Add the softened vegetable shreds to the batter. If it feels thick, add water to adjust.

   

6. 6 If it feels thick, add water to adjust.

   

7. 7 Heat the pan and wipe a thin layer of oil with kitchen paper.

   

8. 8 Pour in a ladle of batter, turn the pan, and spread into a round cake. Once one side is cooked, flip it over. Once both sides are cooked, it's OK.