Tomato and egg pancakes
By EfrenHoeger
Breakfast can be made quickly, so I often have pancakes for breakfast at home, but not always tomatoes.
Recipe Recommendations
- flour 100g
- eggs two
- tomatoes one
- shallots two
- edible salt appropriate amount
- thirteen fragrant powder appropriate amount
- chicken essence appropriate amount
- edible oil appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Tomato and egg pancakes
1
Wash one tomato.
2
Two eggs.
3
Chop the tomatoes and place them in a bowl, crack the eggs into the bowl, add the chopped green onion, add the thirteen spice powder, salt, and stir well.
4
Prepare appropriate amount of flour.
5
Put the flour little by little into the stirred egg mixture.
6
Stir the flour batter, add the chicken essence and stir.
7
Pick and wash the leeks.
8
Cut the leeks into fine powder.
9
Put the chopped leeks into the stirred batter.
10
Stir leeks and batter evenly.
11
Heat cooking oil in a pan.
12
Spoon a spoonful of batter and place it in a hot pan.
13
Use a shovel to quickly spread out the batter.
14
Fry one side, turn it over, fry the other.
15
The delicious pancakes are ready.