Vegetable Egg Pancake
A fluffy, golden pancake loaded with tender broccoli and sweet carrot ribbons. This easy breakfast staple comes together in minutes and makes a satisfying start to any morning.
Story
This classic Chinese breakfast pancake is a wonderful way to use up leftover vegetables. The combination of broccoli and carrots creates a nice balance of textures—tender florets and silky carrot strands all held together by a fluffy egg batter. Serve it hot with a drizzle of soy sauce or simply enjoy it as is.
Ingredients
egg
3 large
broccoli florets
1 cup, finely chopped
carrot
1 medium, coarsely shredded
all-purpose flour
1/4 cup
water
1/4 cup
scallions
2 stalks, finely chopped
salt
1/2 teaspoon
chicken powder
1/4 teaspoon
sesame oil
1/2 teaspoon
vegetable oil
2 tablespoons for cooking
Instructions
1
Prep the vegetables
Blanch the chopped broccoli in boiling water for about 1 minute until bright green and slightly softened. Drain well and pat dry with a clean towel. Meanwhile, shred the carrot using a coarse grater or food processor.
2
Make the batter
In a large bowl, whisk the eggs until well combined. Add the flour and water, stirring until smooth. Mix in the salt, chicken powder, and sesame oil. Fold in the blanched broccoli, shredded carrot, and chopped scallions. The mixture should be thick but pourable.
3
Cook the pancake
Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat. Pour in the batter and spread it into an even layer. Cook for 3-4 minutes until the bottom is golden and set. Flip carefully and add the remaining oil around the edges. Cook another 3-4 minutes until fully golden on both sides.
4
Serve warm
Transfer to a cutting board and let cool slightly. Slice into wedges and serve immediately. The pancake is best enjoyed hot and crispy on the outside.
