Simple Vegetable and Egg Pancake - It's as Easy as That!

Ingredients: 2 eggs, 400-450g water or milk, 250g medium-strength flour, 3-5g salt, scallions (chopped), about 1/3 carrot, and appropriate amount of green persimmons

Simple Quick Vegetable and Egg Pancake Recipe

1 Whisk 2 eggs and add approximately half of the liquid, mixing until combined.

2 Add all the flour and stir into a batter similar to this thick paste. Regardless of whether you add water first or flour first, make sure the batter is thick. If the batter doesn't have many lumps, cover and let it rest for about 15 minutes. If there are many lumps, extend the resting time and stir several times in between until all the lumps disappear. Resting the batter is to allow the lumps to break up and to make the gluten more relaxed and less brittle during cooking.

3 During the resting time, prepare the vegetable shreds: grate the carrot into strips and chop it into small pieces; chop the scallions and green persimmons into small pieces as well.

4 Add the remaining liquid to the well-rested thick batter and mix well. The batter should be flowable but very smooth. (Don't add too little salt, it won't taste good)

5 Heat a griddle with oil, preheat the upper and lower heat, pour in a portion of the batter, use a spatula to spread it evenly. (The first batch of batter may be difficult to handle, the second one will be better), cover with a lid and cook until the pancake puffs up, then flip it over and cook until the surface is slightly golden.