Carrot Pancakes with Corn and Eggs

Main Ingredients

Main Ingredients

2 eggs, canned corn (1 can), 1 carrot (medium size).

Ingredients (Optional)

1/2 spring onion, all purpose flour (20 g).

Seasonings

Oil (1 tablespoon), salt (1/2 teaspoon), black pepper (1 teaspoon).

Note

Adjust the ingredient quantities to fit your needs.

• Prepare and wash clean the ingredients.

1

• Peel and grind the carrot;
• Cut the spring onion into small pieces;
• Place the carrot, corn and spring onion in the bowl.

2

• Crack in 2 eggs to the bowl.
• Add salt and black pepper to the bowl.

3

• Mix well;
• If the batter is thick, add a bit water; if the batter is thin, add a bit flour.

4

• Lool like this.

5

• Grease a pan over low heat;
• Scoop up a ladleful of the batter and pour it on the pan;
• Make 3 or 4 pancakes, depending on the size of the pan and ladle.

6

• Cook pancakes for 3 minutes on one side over low heat;
• Then flip them over and cook another side for another 3 minutes.

7

• "Carrot Pancakes with Corn and Eggs" is ready;
• Enjoy!

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