celery egg cakes

How to Make Celery Egg Pancakes: A Simple Guide

Celery egg pancakes are a quick, nutritious, and versatile dish perfect for breakfast, lunch, or a light dinner. Here’s a simple guide to making them effortlessly.

### Ingredients

- 2 large eggs

- 1 cup finely chopped celery (both stalks and leaves)

- 1/4 cup all-purpose flour (or rice flour for gluten-free)

- 2-3 tbsp milk (or water for a thinner batter)

- Salt and pepper to taste

- 1 tsp sesame oil (optional, for aroma)

- 2 tbsp cooking oil (for frying)

### Steps

1. Prepare the Batter: In a bowl, crack the eggs and whisk them lightly. Add chopped celery, flour, milk, salt, pepper, and sesame oil (if using). Mix until well combined—small lumps are okay, but avoid overmixing. The batter should be thick but pourable, like pancake batter. Adjust consistency with more milk or water if needed.

2. Heat the Pan: Heat a non-stick skillet or frying pan over medium heat. Add 1 tbsp cooking oil and swirl to coat the pan evenly.

3. Cook the Pancakes: Pour a ladleful of batter into the pan, spreading it gently into a circle (about 0.5-inch thick). Cook for 2-3 minutes until the edges set and the bottom turns golden brown. Flip carefully with a spatula and cook the other side for another 1-2 minutes until cooked through.

4. Serve: Repeat with the remaining batter, adding more oil as needed. Serve hot with soy sauce, chili sauce, or a dollop of yogurt.

### Tips

- For extra flavor, add minced garlic, grated carrots, or chopped green onions to the batter.

- Ensure celery is finely chopped to ensure even cooking.

- Use medium heat to prevent burning; adjust if the pan gets too hot.

These pancakes are crispy, savory, and packed with celery’s freshness—a delightful way to enjoy this healthy vegetable!