Shake It All, Simple Steps to Make Soft, Delicious, and Nutritious Breakfast Pancakes
Author/San Bao Ma
Woke up late, let's have a simple, nutritious, and quick breakfast.
Today's egg pancake added mango, which is rich in Vitamin C. The mango flesh is delicate, and eating a bite, the soft and fluffy texture of the egg pancake accompanies the sweet mango with large granules. The flavor is refreshing and sweet but not greasy.
It's also easy to make, just cut the fruit into pieces, mix several ingredients together, and simply pan-fry it to eat.
Dish Introduction
Dish Name: Mango Egg Pancake
Recommended Age: 11 months and above, babies who are not allergic to ingredients
Ingredient Details: Flour 25g, Eggs 2, Mango (flesh) 60g, Cheese 25g
(The above ingredients are for the amount of preparation, not a feeding amount, can increase or decrease according to the specific situation)
Instructions
Ingredient Details
1. Wash the mango, cut it open, and draw a cross on the flesh, then take out the flesh.
Tips: I used about 60g of flesh, you can increase or decrease according to your needs.
2. Beat an egg in a large bowl, add flour and cheese.
Tips: Cheese is optional, you can not add it, it will not affect the formation, just less nutritious.
3. Stir well.
4. Add mango chunks and stir evenly.
5. Heat the pan with oil, pour in all the egg liquid.
Tips: It is recommended to use a slightly deeper non-stick pan, if it is too shallow, the egg liquid will easily spill during frying.
6. Cover with a lid and cook over low heat until the egg liquid is solidified, flip and continue to cook.
7. When both sides are fully cooked, remove and cut into small pieces.
END
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