When I first visited China, I was surprised at all of the different kinds of egg pancakes, and flour pancakes there were. It's refreshing to have a small egg pancake like this for lunch, or brunch. It's lite savory taste works well with the richness of an egg.
Cilantro and Carrot Egg Pan Cake
Ingredients:
2 eggs
1 carrot (finely chopped)
2 Tbsp cilantro (finely chopped)
1/2 tsp water
1/2 tsp sesame oil
Instructions:
1. Combine all of the ingredients together, and whisk abruptly for about 30 seconds.
2. Heat a non-stick skillet to medium heat.
3. Pour just enough of the liquid in a hot non-stick skillet to cover the complete bottom.
4. Turn fire to lowest setting, and cover with a tight lid.
5. Loosen the side of the egg pancake with a rubber spatula. Remove from pan and serve.
6. Repeat process until all the liquid is gone.
Cooks Helpful hints:
This is a crape like egg pan cake, so it will be very thin. If you fold it into quarters it has a nice layered texture when you eat it.
Enjoy!
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