Eating pancakes in a different way is more nutritious!
Breakfast should not only be eaten, but also be nutritious. This carrot and cabbage pancake is beautiful in color, rich in nutrients, and tastes good. I don't think even a picky eater will refuse it! Share it here for everyone's reference. I hope everyone likes it!
Carrots and vegetable pancakes
By SidDietrich
Recipe Recommendations
- salty and fresh
- fried
- half an hour
- ordinary
Steps for Carrots and vegetable pancakes
1
Wash cabbage, carrots, and shallot for later use.
2
Cut the cabbage heart, carrot, and shallot into foam.
3
Beat the eggs into bubbles and set aside.
4
Stir the flour into the cut vegetables, then pour into the eggs, add a little water and stir well. Don't be too thick, otherwise it will be too thick and undelicious.
5
Brush the oil in the pan and heat it slightly, pour in a spoonful of batter, and turn the spoon to evenly spread.
6
Shape the waiting side and turn it over.
7
Repeat it again.
8
After turning it once, it will be cooked, that is, twice on each side.
9
Just carrot and vegetable pancakes!Carrots and vegetable pancakes Make Tips
1. The most annoying thing about making pancakes is that they have bumps and are difficult to stir. In fact, if you have a knack for batter, you can wash the cut vegetables, bring some water, then sprinkle flour on the vegetables, stir the vegetables, and then pour into the eggs. If it is thick, add a little water. 2. Don't have too much oil in the pan. You can make two pieces with a brush. If you have too much oil, it will be slippery, so it will be very thick.