Main Ingredients:
Corn: 4 pieces; Egg: 1; Flour: 150g.
Additional Ingredients:
Oil: appropriate amount; Salt: appropriate amount; Scallion: appropriate amount; Lettuce leaves: appropriate amount.
Taste: Salty and Fresh; Cooking Method: Pan-fried; Time: Ten Minutes; Difficulty: Advanced.
Corn and Egg Vegetable Pancake Detailed Cooking Steps
This is the last delicious dish of autumn, and even the birds don’t give up on it. As you can see, the traces of the magpie eating it can be seen above. Birds are also great animals that can use their beaks to peel off several layers of corn husks and eat the corn, which is very admirable. Although there are only 4 pieces of tender corn, they are very small and tender, so only one egg is used. Rinse the tender corn, and if you like to drink tender corn juice, you can also grate the fresh and tender corn in late autumn.
Grate the fresh and tender corn, and you can see that the tender corn is particularly tender and juicy, and the grated corn is very delicate. Add an egg, the amount of which should be determined according to the number of diners, and it is best to eat it all at once to avoid leftover rice.
Wash the lettuce leaves and scallions, chop them, add an appropriate amount of flour, and this is a breakfast for three people, adding about half a bowl of flour, about 150g.
Add all the ingredients to a bowl, add a little salt. Because there are vegetables, it can be made into a sweet and salty taste. Without vegetables, it is a sweet and sticky taste, and corn itself is sweet and sticky.
Mix all the ingredients evenly. If it is dry, you can add some water appropriately, or add another egg. The addition of eggs not only increases the smooth and tender texture, but also increases the nutritional content for children’s breakfast.
Brush a thin layer of oil on the electric pancake pan, and fry one small pancake with one spoonful of batter, or you can pour all the batter and fry a whole large pancake, and then cut it to eat, which is also a good choice. The electric pancake pan has upper and lower heat, medium temperature, and cover the lid for about 2-3 minutes.
The small pancake is relatively thin, and the lid has little effect, so turn it over and fry it again.
Take it out of the pan and serve on a plate.
