Zucchini thick egg pancake❗️Quick breakfast, the finished product is soft and salty and you can’t get enough

Overview

This thick zucchini egg pancake is different from ordinary thin egg pancakes. It mainly uses zucchini and eggs as the main ingredients. Add 1-2 teaspoons of flour as a supplement (the amount of flour is very small) without adding water. Add salt, thirteen spices, chicken essence for seasoning, and use a little rapeseed oil to pancake. The finished product is yellow in color, very appetizing, and the fragrance is not greasy, just like when you were a child.

Tags

• home cooking
• quick dishes
• breakfast
• chicken essence
• egg
• thirteen incense
• zucchini
• salt

Ingredients

Steps

1. 1 Prepare one zucchini and three eggs.

   

2. 2 Grate the zucchini and put it into a basin, add three eggs, 1-2 spoons of flour, salt, chicken essence and thirteen spices.

   

3. 3 Stir into a paste (no need to add water).

   

4. 4 Put a little oil in a flat-bottomed non-stick pan.

   

5. 5 Pour in the zucchini and egg batter and spread into pancakes.

   

6. 6 Fry over low heat and brush with oil on one side until thickened. Flip over.

   

7. 7 Close the lid and turn over in about 40 seconds.

   

8. 8 The fragrant and soft thick egg pancake is ready. Let it cool down, cut into pieces and put on a plate.

   

9. 9 This thick shredded zucchini egg pancake is very soft, not chewy, easy to digest, high in egg content, rich in nutrients, and suitable for children of all ages.