Zucchini Egg Pancakes

Overview

I received a long-awaited birthday gift, the ink white dinner plate series. I really like it. Clean it and soak it in 1:10 vinegar water for half an hour before using it. Food lovers all have a common problem: they can’t move around when they see their favorite tableware, background, props, etc. I am no exception. I just know that my shooting skills are very poor, and I am worried that the good things will be ruined by the lens of my mobile phone, so I haven’t bought them yet. But I received it before my birthday. I was pleasantly surprised and moved even more. Rare's simple breakfast for naughty kids: zucchini and egg pancakes + tomato sauce + rice porridge + grilled sausage + peach. Today's protagonist, apart from the tableware, is this zucchini and egg pancake made for the first time. It doesn't need much seasoning, and it's delicious with a little tomato sauce. It is also a good nutritious, healthy, quick and refreshing breakfast.

Tags

• staple food
• home cooking
• maternity
• children
• breakfast
• summer recipes
• egg
• flour
• oil
• zucchini
• salt

Ingredients

Steps

1. 1 Put the flour into the eggs, add an appropriate amount of salt, and stir into a dry powdery egg paste.

   

2. 2 Add the zucchini slices to the egg batter and coat evenly.

   

3. 3 Brush a layer of oil on the bottom of the pan, fry over medium-low heat until both sides are golden brown, and season with salt and pepper as you like.

   

4. 4 Take out of the pot, plate and start eating.

   

5. 5 Add some tomato sauce to make it more delicious.