Ingredients: Celery leaves, flour, eggs, milk, oil, salt, chicken bouillon, pepper.
Method:
1. Soak and wash celery leaves, chop finely into a small bowl. Beat in two eggs, add salt, pepper, one packet of milk, and enough flour to form a thin batter.
2. Heat a small amount of oil in a skillet. Ladle in a spoonful of batter, tilt the pan to spread evenly, and cook until both sides are golden brown.
3. Use cookie cutters to shape the pancakes into various forms for a more kid-friendly presentation.
Mushroom Egg Pancakes
Ingredients: Flour, eggs, dried shiitake mushrooms, salt, scallions, dried shrimp.
Instructions:
1. Rinse and finely chop the dried shiitake mushrooms;Finely chop scallions; mince dried shrimp; beat eggs in a bowl, add flour to form a batter, then stir in water until smooth. 2. Combine chopped mushrooms, scallions, and dried shrimp in the batter bowl. Season with salt and mix well. 3. Heat oil in a skillet. Pour batter to form a thin pancake, swirl to spread evenly. Cook until golden brown on both sides.
Egg-Stuffed Pancake
Ingredients: Flour, 2 eggs, Chinese chives, oil, salt.
Method:
1. Take an appropriate amount of flour, add water, and stir with chopsticks until large lumps form. Knead into a dough.
2. Beat the eggs, add finely chopped Chinese chives to the egg mixture, then add a pinch of salt. Mix well and set aside.
3. Divide the dough into 4 portions. Roll out two portions into round wrappers. Pour the egg mixture onto one wrapper, then cover with the other wrapper. Seal the edges with your fingers.
4. Heat a non-stick pan over medium heat. Add a small amount of oil. Place the pancake in the pan and cook until golden brown on both sides. Remove from heat.
3. Divide the dough into 4 portions. Roll out 2 portions into round wrappers. Pour the egg mixture onto one wrapper, cover with the second wrapper, pinch the edges tightly, and trim off excess dough to form a pancake base.Roll the dough thinly and distribute the egg mixture evenly;
4. Coat a skillet with a thin layer of oil. Once heated, add the pancake base and fry until both sides turn golden brown. Remove and cut into pieces.flour, 2 eggs, chives, scallions, oil
Instructions:
1. Combine bean curd residue, flour, eggs, chives, and scallions. Add cold water and mix into a thin batter.
2. Heat oil in a flat pan. Pour a portion of batter into the pan, spreading it thinly. Fry until both sides are golden brown.
Tomato and Egg Pancake
Ingredients: 2 eggs, 50g flour, 20g Chinese cabbage, oil, salt.
Instructions:
1. Beat eggs in a bowl. Blanch tomatoes in boiling water, peel, and dice finely. Wash and mince Chinese cabbage.
2.Combine eggs, flour, Chinese cabbage, and tomatoes in a bowl; mix thoroughly. 3. Preheat a griddle, brush with oil, pour batter onto griddle, and cook until golden brown on both sides. Cucumber and Egg Pancake Ingredients: 1000g flour, 3 eggs, 1 cucumber, oil, salt.
Instructions:
1. Crack eggs into flour; shred cucumber; add a little water and mix all ingredients until smooth, seasoning with a pinch of salt;
2. Heat a skillet, brush with oil, pour in batter, and cook until golden brown on both sides;
3. Use a round lid to press the pancake into small circles. Scallion Egg Pancake
Ingredients: 2 eggs, 1 tsp sweet potato starch, oil, 4g salt, 2g chicken bouillon, 5g scallions.
Method:
1.Mix sweet potato starch with water to form a paste. Beat in two eggs, add chopped scallions, then season with salt and chicken bouillon powder to taste. Stir until well combined.
Instructions:
1. Wash and peel the potato, grate it finely, then mix with flour. Add the egg, a small amount of water, salt, and ground black pepper to taste. Stir until combined.
2. Heat a small amount of oil in a skillet. Add the potato mixture and spread into small patties. Cook until golden brown on both sides, then remove.
Carrot and Egg Pancakes
Ingredients: 200g carrot, 2 eggs, 50g flour, oil, 4g salt, scallions.
Instructions:
1. Wash and finely grate the carrot. Heat oil in a pan, add carrot shreds, stir-fry over high heat for one minute, then remove.Beat eggs into a batter, add flour, and stir into a smooth paste. Mix in the sautéed carrots and chopped scallions, season with salt, and stir until well combined. 2. Heat oil in a skillet. Scoop batter into the pan, cover, and cook until golden brown on both sides and fully cooked through. Remove from heat.