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Broccoli Egg Pancake: Kid-Friendly
Still racking your brains over your child's breakfast? This "treasure" broccoli and egg pancake must be on the menu. It combines both deliciousness and nutrition, and it's so good that you won't be able to stop eating.
INGREDIENTS
Main Ingredients
- ·150g broccoli (about 1/2 medium-sized head, take the floret part)
- ·100g flour
- ·2 eggs
- ·1 scallion (chopped)
Seasonings
- ·1 teaspoon salt
- ·Cooking oil (for frying)
DIRECTIONS
Step 1
Soak the broccoli in light salt water for 10 minutes. After washing it, cut off the root, take the top floret part, and chop it into small pieces.
Step 2
Pour 100g of flour into a bowl. First, add 120g of clear water and stir until there are no lumps.
Step 3
Then add the chopped broccoli, chopped scallions, 2 eggs, 1 teaspoon of salt, and 60g of clear water. Continue to stir until it reaches the consistency of yogurt.
Step 4
Preheat a non-stick pan over low heat and spray a little cooking oil.
Pour 1 tablespoon (about 30g) of the batter into the pan. Quickly shake the pan to spread the batter into a round thin pancake with a thickness of about 0.3 cm.
When the bottom surface is set and the edges start to curl slightly (after about 1 minute), use a spatula to flip the pancake over and continue to fry for 1 - 2 minutes until both sides are golden brown.
Note: Keep the heat low throughout the process to avoid the outside burning while the inside remains uncooked.
Step 5
Plate the pancake:
Take out the cooked pancake. It can be served with ketchup, salad dressing, or chili sauce.