Seasonal vegetable egg pancake breakfast pancake

Overview

Seasonal vegetable egg pancakes are a very good choice for babies' breakfast. You can add various seasonal vegetables, or you can add some minced meat, etc. A small egg pancake can also be nutritious. What I made today is the amount of one egg pancake, one spoon of flour and one egg. If you want to make more, just adjust it according to the proportion. I personally prefer to eat tender ones, so I added more water and a little more starch. Those who like to eat older food can use less water and do not need to add starch. The old ones are more fragrant.

Tags

• staple food
• home cooking
• children
• old man
• breakfast
• flour
• mushrooms
• onions
• starch
• wine
• zucchini
• carrot
• duck eggs
• salt

Ingredients

Steps

1. 1 Prepare the raw materials: flour, duck eggs, carrots, zucchini, mushrooms, green onions.

   

2. 2 I made one pancake and used a tablespoon of flour

   

3. 3 Add half a spoonful of starch, because I added more water. Adding more starch can make the cake easier to spread and taste tenderer.

   

4. 4 Comparison picture of the last spoon, it’s not a particularly big one. In fact, the amount of flour doesn’t matter too much.

   

5. 5 Chop the mushrooms into mince, shred the zucchini and carrots, and marinate them with salt. This is to soften the texture of the vegetables and remove the water.

   

6. 6 While marinating, prepare the flour, add duck eggs (the same goes for eggs), and an appropriate amount of wine. I added a spoonful of water. You can use it as a reference. Then just add a little bit of salt, because the pickled vegetables already have a salty taste.

   

7. 7 Squeeze out the water from the vegetables and then chop them into pieces. The mushrooms absorb salt very well, so after pickling, I washed them twice with water and then squeezed them dry and added them to the batter.

   

8. 8 Add all the vegetables to the batter and stir evenly

   

9. 9 Pour oil into the pan. You don’t need too much oil. You can basically turn the pan and the sides of the pan will be coated with oil. If there is too much oil, the pancake will not spread easily. If there is too little oil, it will stick to the pan.

   

10. 10 After the oil is hot, turn the pan to medium-low heat. Pour in the batter and slowly turn the pan to spread the cake into a round shape.

    

11. 11 After the batter is basically solidified, turn the cake over, and then fry the cake until both sides are golden.

    

12. 12 This is the rendering of the pot.

    

13. 13 Finished product picture.