Vegetable Egg Pancake
A soft, fluffy pancake made with beaten eggs and fresh vegetables. This simple Chinese breakfast dish comes together in minutes and makes a satisfying meal any time of day.
Story
This classic Chinese breakfast pancake is perfectly adaptable to whatever vegetables you have on hand. The key is getting the batter to a smooth, pourable consistency so the vegetables are evenly distributed throughout.
Ingredients
eggs
2 large
all-purpose flour
1/2 cup
carrot
1 small, finely diced
green onion
2 stalks, sliced
cabbage
1/2 cup, shredded
water
1/4 cup
salt
1/2 teaspoon
vegetable oil
2 tablespoons
Instructions
1
Mix the batter
Crack eggs into a large bowl and whisk until well beaten. Add flour and water, stirring until completely smooth with no lumps. Fold in the carrot, cabbage, and green onion. Season with salt.
2
Cook the first side
Heat a non-stick pan over medium heat. Add a thin layer of oil to coat the bottom. Pour the vegetable mixture into the pan, spreading it into an even layer about 1/2 inch thick. Reduce heat to low, cover, and cook for about 5 minutes until the bottom is golden and set.
3
Flip and finish
Carefully slide the pancake onto a plate, then flip it back into the pan to cook the other side. Continue cooking for another 4-5 minutes until fully set and golden on both sides. Remove to a cutting board, let rest briefly, then slice into wedges and serve warm.
