coriander egg cakes

Coriander Egg Pancake: A Simple & Delicious Recipe Guide

Coriander egg pancakes are a quick, nutritious, and aromatic dish loved for their fresh flavors and ease of preparation. Here’s a simple guide to making them at home.

Ingredients:

- 2 large eggs

- 50g all-purpose flour

- 1 bunch fresh coriander (chopped)

- 1 tbsp soy sauce

- 1 tsp sesame oil

- Salt and pepper to taste

- 2 tbsp water or milk (for batter consistency)

- Oil for cooking

Steps:

1. Prepare the Batter: In a bowl, whisk eggs until light. Add flour, gradually pour in water/milk, and stir into a smooth, lump-free batter. Mix in chopped coriander, soy sauce, sesame oil, salt, and pepper.

2. Heat the Pan: Heat a non-stick skillet over medium heat, add a thin layer of oil, and swirl to coat.

3. Cook the Pancake: Pour half the batter into the pan, tilting to spread evenly. Cook for 2–3 minutes until edges set and the bottom turns golden. Flip carefully and cook for another 1–2 minutes.

4. Serve: Repeat with remaining batter. Serve hot with soy sauce or chili sauce as a dip.

Variations: Add shredded carrots, mushrooms, or cheese for extra flavor. For a crispier texture, use rice flour instead of all-purpose flour.

Enjoy this versatile pancake as a breakfast, snack, or light meal—it’s sure to become a favorite!