Zucchini Egg Pancakes

Name: Zucchini Egg Pancakes
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: Some squash; Some egg; Some Flour; Some Mung Bean Noodles

by Big Eye Frog

4.9 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

Going home from get off work, my husband’s reservation for mung bean soup at noon is ready. I don’t have any steamed buns at home, so I just want to make zucchini omelette. In addition to white noodles, I also add a little mung bean noodles. Zucchini omelet, mixed with cucumber, passion fruit yogurt, my son and husband ate deliciously, zucchini pie is super delicious, you should try it too"

Ingredients

Zucchini Egg Pancakes

1. White noodles, mung bean noodles, add two eggs, add water to make a thin paste, add zucchini, a pinch of salt, chicken essence, thirteen incense.

2. The last electric baking pan was broken and I didn’t buy it again. You can use a wok with a little oil to moisturize the pan. After the oil is hot, add the batter from the previous step and shake it gently to spread the batter into a round shape.

3. With a small fire, the edge of the cake will slowly rise.

4. Shake the wok, turn the pancake over when the pancake can be moved, and see, this side is ready and golden.

5. The other side quickly becomes like this, you can get it out of the pot, you can eat it directly, or you can add a little tomato sauce, it's delicious.