Zucchini and Egg Pancake Baby Food Nutrition Recipe

Method

1. 01

   Step 1

   Prepare the ingredients; peel the zucchini and set aside. The amount of flour here is an estimate; the moisture content of zucchini and the size of the eggs will vary from person to person, so you will need to adjust the amount of flour accordingly.

   

2. 02

   Step 2

   Peel the zucchini, grate it into shreds, add a little salt, mix well, and let it sit 10 minutes.

   

3. 03

   Step 3

   Once the zucchini has released its moisture, crack in an egg, add chopped green onions, and mix well.

   

4. 04

   Step 4

   Add an appropriate amount of flour and stir well. Different flours have different water absorption rates, so it is recommended to add the flour in small amounts several times. If the batter is too thick, the pancakes will not taste good; if it is too thin, they will not be easy to shape. The ideal consistency is thick enough that it does not easily slip.

   

5. 05

   Step 5

   Brush oil on a frying pan and turn on low heat. Scoop a spoonful of batter into the pan and spread it out. While the batter is still slightly runny, try to spread it as thinly and evenly as possible.

   

6. 06

   Step 6

   Once the pancake can move freely in the pan, it means that one side is cooked. Flip it over and continue cooking.

   

7. 07

   Step 7

   Once both sides are golden brown, they're ready to serve—fragrant and soft!

   

8. 08

   Step 8

   Today's breakfast consisted of multigrain porridge.