Breakfast pancake recipes

Pancakes are a common breakfast. Many people like to eat pancakes for breakfast. Not only do they taste good, but they also have good health benefits. There are many ways to make breakfast. You can make them into shredded potato pancakes or vegetable pancakes. Put eggs, ham, and other vegetables in them. This can ensure a balanced nutrition for breakfast and the nutritional effect is also good.

Breakfast pancake recipes

Ingredients: flour, salt, chopped shallots, water. Method: 1. Add flour, salt and water and mix into a batter. You can control the thickness yourself. If it is thicker, it will be thicker; if it is thinner, it will be thinner. I like to add some green onions or celery to the batter, which makes it look good and taste good (we usually put Sichuan pepper leaves in our hometown). Of course, it’s okay not to put vegetables in it, since you still have to wrap vegetables in the pancakes anyway. 2. Brush a thin layer of oil in the pan, scoop the batter into the pan with a spoon, and use a scraper to scrape the batter into a round shape, trying to be as even as possible (I save trouble and just use the back of the spoon to scoop the batter, which is also more convenient) 3. When the surface of the batter has changed color, you can turn it over, and then fry it for about one minute. 4. When the pancake is ready, you can roll it with your favorite dishes and eat it, such as shredded potatoes, scrambled eggs, cold shredded cucumber, etc., any dish you like will do.

Method 2

Introduction: Potato pancakes are the most common snack on the Korean table. The fried potato pancakes are golden in color and taste very sweet and delicious when paired with a sauce made of light soy sauce, apple cider vinegar, white sesame seeds and finely chopped green onions. Ingredients: 2 medium-sized potatoes (about 300g), 1 egg, 80ml milk, 1 tablespoon (15g) chopped green onions, 1 teaspoon (5g) each of sugar and salt, 50g glutinous rice flour, 1 tablespoon (15ml) oil. Method: Wash the potatoes, steam them in a steamer over high heat until cooked through, take them out, peel them after they have cooled, and press them into mashed potatoes with the back of a spoon. Beat the eggs in a bowl, add milk, sugar, salt and glutinous rice flour, and stir evenly in the same direction with chopsticks. Then add the mashed potatoes, mix evenly and knead into a large mashed potato ball. Divide the large mashed potato dough into several smaller doughs of equal size and knead them into balls. Heat the oil in a frying pan over medium heat until it is 70% hot. Put the mashed potato balls into the pan (leave a certain distance between each one), then flatten them lightly with a spatula and sprinkle some chopped green onions on the upward side. Fry for about 2 minutes, until the bottom is slightly hard, then turn over to the side with chopped green onions and continue frying for about 2 minutes.