How to make various breakfast pancakes

As the beginning of the day, breakfast should be eaten as much as possible. However, nowadays, many people eat breakfast in a hurry because the morning time is tight. Many people do not have so much time to enjoy breakfast slowly. But if you can make a simple, nutritious, delicious and not too time-consuming breakfast, it will make a person have a very perfect day. There are many types of cakes, so what are some ways to make breakfast cakes?

Breakfast is the most important meal of the day, but we often don't have much time to prepare it. Therefore, I often receive messages from friends who hope to see more simple and delicious breakfast staples. The following 6 breakfast pancakes are simple and similar in method. They are all made in a frying pan and can be done in just over ten minutes. You only need to change the ingredients to make a big difference in the taste. Learn one method and the others will come naturally. You can also follow these steps, replace the ingredients you like, learn from them, and eat a different breakfast pancake every day~

First dish: Shredded radish pancake

Fry one or two pancakes, pair them with a bowl of millet porridge (the porridge can be prepared a few hours in advance) and a plate of pickles, and it is definitely a perfect meal.

White radish contains mustard oil, amylase and crude fiber, which can promote digestion, enhance appetite, accelerate gastrointestinal motility and relieve cough and phlegm. Traditional Chinese medicine theory also believes that it tastes spicy and sweet, is cool in nature, enters the lung and stomach meridians, and is an excellent food therapy product. The Compendium of Materia Medica calls it "the most beneficial vegetable."

Specific production method

Step 1: Prepare the ingredients. 500 grams of white radish, 200 grams of flour, 2 eggs, and appropriate amount of green onions.

Step 2: Peel the white radish and grate it into thin strips.

Step 3: Add 1 spoon of salt to the white radish and marinate for two or three minutes, then pour out the excess water.

Step 4: Pour the flour, eggs and chopped green onions into the shredded radish.

Step 5: Add about 50 ml of water and stir well.

Step 6: Heat the pan and add a little bit of oil. Then pour in 1 spoonful of batter and spread it out evenly.

Step 7: After one side is fried, turn it over and cook until both sides are golden brown and cooked.

Second course: Celery pancakes

According to common practice, celery leaves are usually picked and thrown away, and many people also believe that they are inedible. In fact, it’s even more nutritious than celery stalks.

According to relevant statistics, the carotene content in celery leaves is 88 times that of celery stems, the vitamin C content is 13 times that of stems, the vitamin B1 content is 17 times that of stems, the protein content is 11 times that of stems, and the calcium content is more than twice that of stems.

Traditional Chinese medicine also believes that celery leaves are cool in nature and have the effects of clearing heat and disinfecting, cleaning out gastrointestinal waste, lubricating the intestines and promoting bowel movements, and lowering blood pressure.

Below, I will introduce to you a way to eat celery leaves. Celery leaves can be baked into pancakes, which are soft and fragrant. It is definitely a nutritious and delicious staple food. Those who like it must try it~

Specific production method

Step 1: Prepare the ingredients. A handful of celery leaves, 150 grams of flour, 2 eggs, and 1 spoon of salt.

Step 2: Boil a pot of water, then put the celery leaves into the pot and blanch for 30 seconds. After blanching, remove from the water and put it in cold water, then squeeze out the water. (Blanching in water can remove the bitterness of the celery leaves, making them taste more fragrant.)

Step 3: Chop the celery leaves as shown in the picture.

Step 4: Put flour, celery leaves, eggs and salt into a bowl, as shown in the picture.

Step 5: Slowly pour in an appropriate amount of water and stir into a batter as thick as yogurt, as shown in the picture.

Step 6: Heat the pan and lightly oil it. Then pour in 1 spoonful of batter and spread it out evenly.

Step 7: After one side is fried, turn it over and cook until both sides are golden brown and cooked.

Third course: Fried potato pancakes

Put shredded potatoes, eggs and flour together and make a shredded potato pancake. Unexpectedly, my family liked it so much. This fried shredded potato pancake is golden and crispy on the outside, soft and tender on the inside, and mixed with the fragrance of shredded potatoes. It is truly delicious. I recommend everyone to try it.

Specific production method

Step 1: Prepare the ingredients. 1 potato, 1 small bowl of flour, 2 eggs, and appropriate amount of green onions.

Step 2: Peel the potatoes and grate them into shreds for later use.

Step 3: Add flour and eggs into the shredded potatoes.

Step 4: Add 2 small bowls of water to the shredded potatoes and stir well.

Step 5: Add 1 spoon of salt and appropriate amount of chopped green onion into the batter, then stir well.

Step 6: Heat the pan and pour in an appropriate amount of cooking oil. Pour the batter into the pan and spread it out (as shown in the picture), then start frying on low heat.

Step 7: After one side is baked, turn it over and take it out when both sides are golden brown.

Step 8: When eating, it is recommended to cut into pieces. You can mix it with ketchup according to your taste, or use 3 spoons of light soy sauce, 2 spoons of rice vinegar, 1 spoon of sugar, a few drops of sesame oil, and a little chopped green onion to make a bowl of sauce and dip it in it.

Fourth course: Noodle pancake

When you eat noodles normally, there will inevitably be some leftovers. After being left for a while, cooked noodles will become sticky and taste bad. Throwing it away would be a pity. In short, most of the time, you are left with only a dilemma when faced with the remaining noodles.

Below, I’d like to introduce to you a delicious way to use leftover noodles: make them into pancakes. This cake is golden in color, rich in taste, fragrant on the outside and tender on the inside. It tastes great when dipped in your favorite sauce or served with porridge. Your family will definitely like it. You may as well give it a try.

Specific production method

Step 1: Prepare the ingredients. 1 bowl of leftover noodles, 1 small bowl of flour, 1 carrot, 2 eggs, and appropriate amount of green onions.

Step 2: Cut the carrots into shreds and chop the green onions, then put them into a bowl together with the flour and eggs, as shown in the picture.

Step 3: Pour a bowl of clean water into the basin, then stir evenly and let it sit for a few minutes, as shown in the picture.

Step 4: Use chopsticks to break up the remaining noodles, as shown in the picture.

Step 5: Add the remaining noodles into the batter and mix well.

Step 6: Heat the pan and add a little oil. Then scoop 1 spoonful of batter into the pan, spread it, and start frying on low heat.

Step 7: Fry until one side is golden brown, turn it over, and remove from the pan before serving when both sides are cooked.