chrysanthemum egg cakes

How to Make Chrysanthemum and Egg Pancakes

Chrysanthemum and egg pancakes are a delicious, nutritious dish, perfect for breakfast or a light meal. Here’s a simple guide to making them.

Ingredients: Fresh chrysanthemum leaves (150g), eggs (3), all-purpose flour (100g), water (150ml), salt (1/2 tsp), and a pinch of pepper. Optional: chopped green onions or sesame oil for extra flavor.

Steps:

1. Prepare the chrysanthemum: Wash the leaves thoroughly, pat dry, and chop finely.

2. Mix the batter: In a bowl, beat eggs, then add flour, water, salt, and pepper. Whisk until smooth. Stir in the chopped chrysanthememum and mix well.

3. Cook the pancakes: Heat a non-stick pan over medium heat, lightly oil it. Pour a ladle of batter into the pan, swirling to form a thin circle. Cook for 2–3 minutes until the edges set, then flip and cook the other side for 1–2 minutes until golden.

4. Serve: Repeat with the remaining batter. Serve hot with soy sauce or chili sauce.

These pancakes are crispy, tender, and packed with flavor. Enjoy your homemade treat!