Soft and Hearty Vegetable and Egg Pancake
Soft and Hearty Vegetable and Egg Pancake
This Vegetable and Egg Pancake is a delightful dish that combines the tenderness of eggs with the wholesome goodness of vegetables, making it a satisfying appetizer or a light meal. It’s perfect to enjoy before a main meal, offering a light yet filling start. The gentle texture of the egg complemented by the subtle crunch of vegetables creates a balanced and universally loved flavor profile.
Main Ingredients
- 5 large fresh eggs
- 1/2 cup finely chopped green onions (or scallions)
- 1 small carrot (approx. 3cm piece), finely minced
- 1/2 block firm tofu (approx. 150g), crumbled
- 1 teaspoon Chinese cooking wine (Shaoxing wine or similar)
- 1/2 teaspoon salt
- 2 tablespoons pancake mix (or all-purpose flour)
Dipping Sauce
- 1 tablespoon chopped green onions (or scallions)
- 1 teaspoon minced garlic
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon vinegar
- 1 tablespoon chopped green onions (or scallions)
- 1 teaspoon minced garlic
- 1 teaspoon toasted sesame seeds
- 1/2 teaspoon vinegar
Cooking Instructions
Step 1
In a large mixing bowl, crack the 5 eggs. Add the finely chopped vegetables: 1/2 cup of green onions (or scallions) and 1 minced carrot. Pour in 1 teaspoon of Chinese cooking wine and 1/2 teaspoon of salt. Whisk everything together gently with a whisk until the eggs are well beaten and no streaks remain, ensuring a smooth, homogenous mixture.
Step 2
Take the 1/2 block of firm tofu and gently mash it using the back of a fork or your fingers until it’s broken down into small, fine pieces. Add the crumbled tofu to the egg and vegetable mixture and mix well. The tofu will contribute to a wonderfully soft and moist texture in the pancake.
Step 3
Sprinkle in 2 tablespoons of pancake mix (or all-purpose flour). Stir everything together until just combined to form a batter. The batter should be thick enough to hold its shape when scooped, but not so stiff that it’s difficult to spread. Adjust the amount of flour slightly if needed to achieve this consistency.
Step 4
Heat a lightly oiled non-stick skillet over medium heat. Spoon about a ladleful of the batter into the pan, shaping it into a round pancake. Once the bottom begins to turn golden brown and set, carefully flip the pancake and gently press down with your spatula to flatten it slightly. Making them too thin can make flipping difficult if the batter is runny, so aim for a moderate thickness.
Step 5
While the pancakes are cooking, prepare a serving plate where you’ll arrange the finished Vegetable and Egg Pancakes.
Step 6
Arrange the cooked pancakes on the serving plate, slightly overlapping them. This helps to keep them warm and soft, as they can become a bit firm when they cool down. For the dipping sauce, simply combine 1 tablespoon of chopped green onions, 1 teaspoon of minced garlic, 1 teaspoon of toasted sesame seeds, and 1/2 teaspoon of vinegar in a small bowl. Enjoy your delicious homemade pancakes!
