Mixed Vegetable Egg Pancake

Steps

How to make it

Prep 8 min · Cook 10 min

1. Shred cabbage 80 g and carrot 1/3 fine; beat 3 eggs with 2 tbsp flour, a pinch of salt, and white pepper.
2. Fold vegetable shreds into the egg mixture until evenly coated.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat; pour in batter and spread flat; when edges set, reduce to medium heat.
4. Cook over medium heat 4 minutes until the bottom is golden and the top is mostly set.
5. Flip and cook 3 minutes more until both sides are golden and the center is cooked through.
6. Cut into pieces and serve with dipping sauces from custom additions if desired.

Tips & storage

Make it easier

• Shredded cheese melts in nicely.
• Drain vegetables well before cooking; excess water steams them and softens the texture.

Refrigerate 1 day; re-crisp in a skillet 1 minute.

Optional add-ins