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.
Methods
- 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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