Ham and Egg Pancakes

Overview

When I don’t know what to eat for breakfast and I’m in a hurry, I’ll make egg pancakes. It’s one of my favorite delicacies when I was a kid. Add flour to eggs, stir them into a thin paste, add them to a hot pot, and fry them until they’re soft and fragrant. It comes quickly, you don’t have to choose a pot, you can make it in an iron pot or a non-stick pot. I made it today with a multi-function pot. There is a small six-round plate on the multi-function pot. These cookies are very beautiful to make. You can make them with any pot at home, but the shapes are different.

Tags

• staple food
• home cooking
• lunch
• dinner
• egg
• flour
• ham sausage
• onions
• round green pepper
• salt
• white pepper

Ingredients

Steps

1. 1 Wash and dice the purple onion, dice the ham sausage, and dice the round green pepper. The amount of these three ingredients is about the same. You can add more of whichever you like. Chop each ingredient as finely as possible, so that the flavor of the ingredients can be more easily integrated into the egg pancake, and it is easier to cook when fried. If you don’t have these ingredients, you can replace them with other vegetables and meats you like.

   

2. 2 Beat two eggs into the flour. You can add no eggs or you can add one egg. The more eggs you make, the more fragrant and softer the pancake you make will be. Especially when making it in an ordinary large pot, you will find that the pancake with enough eggs will not break when turned over or folded. It has good toughness and the color of the pancake is good-looking, so it is still recommended that you add eggs.

   

3. 3 Add the diced vegetables and ham into the flour, add a little salt and white pepper to taste.

   

4. 4 Add a little water and stir all the ingredients into a batter. The final batter should be a thin batter that can flow. If you find that the batter is too thick during the making process, you can add a small amount of water to dilute it halfway. It will not affect the batter. If the batter is too thick, the egg pancake will be thicker.

   

5. 5 Apply a layer of oil to the pan, ladle in a spoonful of batter, and let the batter flow naturally. If it is an ordinary wok, you can turn the pan to let the batter flow into a thin round shape.

   

6. 6 After frying one side, turn it over and fry both sides of the egg pancake until it is solidified and slightly browned. The egg pancake is made of thin batter and is easy to cook. The ingredients I use are all ingredients that can be eaten raw, so they heat up faster. If there are ingredients that are difficult to cook, be sure to chop them into pieces.

   

7. 7 After the egg pancake comes out of the pan, the color will become more yellow than before. I used native eggs, and the color itself is prettier than ordinary eggs. Ordinary foreign eggs are lighter in color. If you don't add eggs, the color of the pancake will be whitish.

   

8. 8 Finished product