Main Ingredients:
Carrot: half; Corn kernels: 3 tablespoons; Egg: 1; Flour: 1 bowl; Fresh milk: a little.
Additional Ingredients:
Salt: to taste; Pepper: to taste.
Taste: Other; Cooking Method: Pan-fried; Time: Ten minutes; Difficulty: Easy.
Detailed Cooking Steps for Carrot and Egg Pancake
Ingredients image.
Shred the carrot, stir-fry with a little oil until soft, then let it cool.
Beat the egg, add a little fresh milk and mix well.
Then add sifted flour.
Mix them into a batter.
Add carrot shreds, corn kernels, salt, and pepper, mix well.
If the mixture seems too thin, you can add a little more flour until the batter holds together without immediately falling off.
Heat a pan with a little oil, spoon a portion of the mixture into the pan, flatten it, shape it round, and fry until both sides are cooked.
Carrot and Egg Pancake
You can also dip it in your favorite sauce, such as ketchup or a homemade sauce.
My sauce recipe: 2 tablespoons fish sauce, 2 tablespoons sweet soy sauce, 2 tablespoons sugar, 1 tablespoon lemon juice, 1 tablespoon minced garlic, mix well.
