Potato shredded egg pancake
Overview
The refrigerator was empty except for two potatoes. I didn’t want to go out to buy groceries, so I made this pancake. I didn’t expect it to be so delicious! A total of five yuan, Xiaobao ate three and a half yuan, but he still couldn’t stop
Tags
Ingredients
Steps
-
Cut the potatoes into shreds and wash them
-
Pour in flour, salt, chicken essence, pepper, add water and mix thoroughly. I don’t like too many potatoes because potatoes absorb oil, so add more flour!
-
After the batter is mixed, add the eggs and stir (because my baby doesn’t like chopped green onions, so I didn’t put them in. If you like it, you can add it yourself)
-
In a well-adjusted state, because they are free-range eggs, the color is particularly bright
-
Brush the pan with rapeseed oil. If you don’t have it, salad oil will do. Rapeseed oil is more fragrant
-
Use a spoon to spoon in the batter, one spoonful at a time
-
After frying, turn it over. If you like the crispy texture, fry it longer. Because of the addition of eggs, it will not be too hard
-
Put it on the plate, take it out of the pot, and the aroma will overflow. . .
