Mint Egg Pancake
Of all types of egg pancakes, this is my favorite breakfast to make, as office workers need a nutritious breakfast that is also simple and quick to prepare. I find this mint egg pancake especially great to eat in summer. First, mosquito bites are unavoidable in summer, and the persistent itch is truly bothersome; I also feel constantly drowsy when I don't get to take a nap at work. Making a mint egg pancake for breakfast is a great choice: mint has desensitizing, anti-inflammatory and antibacterial effects on skin irritated by mosquito bites, second, mint also helps treat indigestion and relieve feelings of upper abdominal bloating and discomfort, third, its cool, fragrant scent is refreshing and wakes up the brain. So I've been eating variations of it every few days lately, which is very beneficial for my health.
Story
As someone who’s always rushing in the mornings as an office worker, I’m always on the hunt for breakfast options that are both nourishing and fast to make, and egg pancakes of all kinds have long been my go-to. This mint egg pancake, though, feels like a special summer staple for me. When the hot weather hits, mosquito bites are an inevitable nuisance, leaving me frustrated with constant itch, and the exhaustion from skipping my usual workday nap lingers all morning. I started adding this mint egg pancake to my breakfast rotation for a few simple reasons: mint soothes irritated, bitten skin with its anti-inflammatory and antibacterial properties, it eases indigestion and that heavy, bloated feeling in my stomach, and its bright, cooling aroma wakes me up and keeps me focused through the morning. I’ve been tweaking and enjoying different versions of it every couple of days lately, and it’s been such a nice, easy boost to my daily health.
Ingredients
flour
200 g
egg
1 piece
mint
to taste
salt
1 teaspoon
cooking wine
a few drops
vegetable oil
half tablespoon
Instructions
1
Step 1
Add 1.5 teaspoons of salt to the flour.
2
Step 2
Since duck eggs are used, add a few drops of cooking wine and mix well.
3
Step 3
Blanch the mint quickly in a pot of boiling water,
4
Step 4
Immediately remove and rinse under cool water.
5
Step 5
Finely chop the mint, add it to the batter and mix well. If the batter is too thick, add a small amount of water.
6
Step 6
Pour a small amount of vegetable oil into a non-stick pan.
7
Step 7
Pour the batter with added mint into the pan and spread it out evenly.
8
Step 8
Wait until the batter forms a single intact sheet while pan-frying.
9
Step 9
Flip over and continue pan-frying.
10
Step 10
When both sides are fully pan-fried, use a spatula to cut it in half, roll it up, then remove from the pan and serve.
