Celery Leaf Egg Pancake

Overview

#EarlySpringdelicious# When spring comes, I love to eat all kinds of green vegetables, such as leeks, shepherd's purse, celery, etc., and I especially like to use green leafy vegetable pancakes. Today I will share a vegetable egg pancake. Even though this pancake is full of vegetables, it tastes not monotonous at all. It is fragrant, soft and glutinous, and has a rich taste. The key is that the method is very simple, no need to knead the dough, and no need to bake the dough. It is simple, quick, nutritious and delicious. My family loves it, and I am very happy to make it~~~

Tags

• staple food
• home cooking
• breakfast
• celery leaves
• chives
• clear water
• edible oil
• egg
• lemon black pepper sea salt
• self-rising flour
• carrot

Ingredients

Steps

1. 1 Have all ingredients ready.

   

2. 2 Peel and wash the carrots, first slice, shred, and then chop into small cubes.

   

3. 3 Wash the celery leaves, drain them, place them on a chopping board and chop them into pieces.

   

4. 4 Then in a bowl, scoop 2 tablespoons of self-rising flour.

   

5. 5 Add a little chopped green onion, cooking oil and lemon black pepper sea salt.

   

6. 6 Break in an egg.

   

7. 7 Add some water little by little and stir evenly with chopsticks.

   

8. 8 Just check whether the mixed batter will slide down quickly when you pick it up. Set it aside and let it rest for 3 to 5 minutes.

   

9. 9 Heat a non-stick pan, brush it with oil, and add an appropriate amount of batter. Add a little less batter so it is cooked.

   

10. 10 Fry over medium-low heat, shaking the pot occasionally to heat evenly, and fry until the surface is solidified, then turn over.

    

11. 11 Fry until golden brown on both sides.

    

12. 12 Ready to serve.

    

13. 13 Eat it with a bowl of hot porridge.

    

14. 14 The prepared celery egg pancake is fluffy and soft.

    

15. 15 Take a bite, it's fragrant, soft, glutinous and delicious.