Quick breakfast - zucchini and egg pancakes (must)

Overview

How to cook Quick breakfast - zucchini and egg pancakes (must) at home

Grate zucchini (1 small piece), add a spoonful of salt and let it sit for 5 minutes.
Beat 3 eggs and stir in flour.
, squeeze out the water from the shredded zucchini in step 1 (don’t use too much force, leaving some juice) and put it into the batter in step 2 and continue to stir evenly.
The actual picture of the batter after mixing evenly in step 3.
Use an oil brush to apply a small layer of oil on the non-stick pan, turn to low heat, take out an appropriate amount of batter with shredded zucchini added, and put it into the non-stick pan. Use a spatula to spread the batter into a round shape.
When the batter is basically solidified, shake the non-stick pan slightly. When the dough can slide, use a wide spatula to quickly turn the dough over. Fry both sides of the pancake until golden brown and take it out of the pan.