Ham & Crab Stick Vegetable Egg Pancakes: Perfect for Using Up Leftovers!
Delicious Ham, Crab Stick, and Vegetable Egg Pancakes made with leftover fridge ingredients~*
These are easy to make, perfect as a simple side dish, and a great snack for kids! This recipe for Ham, Crab Stick, and Vegetable Egg Pancakes is nutritious and delicious, and anyone can follow it easily.
Main Ingredients
- 2 fresh eggs
- An appropriate amount of delicious ham (choose according to your preference)
- 2 pieces of soft crab sticks
- An appropriate amount of fragrant green onion
- An appropriate amount of crisp carrot
Seasoning
- 3 pinches of fresh salt
- A dash of pepper (tok tok)
- 3 pinches of fresh salt
- A dash of pepper (tok tok)
Cooking Instructions
Step 1
First, prepare 2 fresh eggs in a large bowl and crack them in. Get ready to mix the yolks and whites well.
Step 2
Shred or finely chop the crab sticks. Finely chop the ham, carrot, and green onion into bite-sized pieces suitable for children. Finely chopping the vegetables, ham, and crab sticks will improve the texture when the pancakes are cooked.
Step 3
Add the chopped crab sticks, ham, carrot, and green onion to the bowl with the eggs. Sprinkle in 3 pinches of salt and a dash of pepper to enhance the flavor. The amount of seasoning can be adjusted to your taste.
Step 4
Using a spatula or chopsticks, mix all the ingredients thoroughly until well combined with the egg mixture. It’s important to mix smoothly without any lumps of ingredients.
Step 5
Heat a pan over medium-low heat and add cooking oil. Ladle about 1 tablespoon of the batter at a time, forming small, round pancakes. If the pan is too hot, they might burn easily, so cooking slowly over low heat is recommended.
Step 6
Flip them and cook until golden brown and crispy on both sides to complete your delicious Ham, Crab Stick, and Vegetable Egg Pancakes! They taste best when served warm.
