Quick Chinese Breakfast Egg Pancake (鸡蛋饼) - Pancakes with Carrot, Delicious and Nutrition Cake

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

crispy fried dough

🥗Healthier: baked tortilla strips

💰Cheaper: crackers

Baked tortilla strips provide crunch with less oil.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake.

eggs

🥗Healthier: egg whites

💰Cheaper: tofu

Egg whites lower cholesterol while tofu is plant-based.

Prepare 20 grams of green onion, finely chopped.

Get 20 grams of grated carrot, then finely chop with a knife.

Add 100 grams of all-purpose flour to a mixing bowl.

Slowly add 200 ml of water to the flour, stirring as you go until completely dissolved without lumps.

Add the grated carrots, chopped green onions, and 2 eggs to the flour mixture.

Add 1 teaspoon of salt and mix well.

Put the pot on low heat and drizzle about 1 teaspoon of oil.

Scoop up a spoonful of the flour paste and pour it into the skillet for pan frying.

Cook one side until done, then turn over to cook the other side until cooked through.

Transfer the pancake to a plate and repeat with the remaining flour paste.

Cooking Techniques

Equipment Needed

Spice Level:

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