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5-Minute Quick Breakfast Pancakes
These quick breakfast pancakes bring together the sweet gentle flavor of zucchini with the comforting richness of eggs to create a light yet satisfying dish that is perfect for a speedy morning meal. The fluffy tender texture makes them enjoyable to eat alone or as part of a larger breakfast spread. A delicious 5-Minute Quick […]
- Prep
- 5m
- Cook
- 5m
- Total
- 10m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for 5-Minute Quick Breakfast Pancakes
| Ingredient | Amount |
|---|---|
| all-purpose flour | 2 as needed |
| eggs | 3 as needed |
| zucchini | ½ |
| salt | to taste |
- all-purpose flour2 as needed
- eggs3 as needed
- zucchini½
- saltto taste
Cooking StepsHow to cook 5-Minute Quick Breakfast Pancakes step by step
-
Step 1I used too much flour — reduce the amount if cooking for fewer people. The more eggs, the tastier!
-
Step 2Cut the zucchini into thin julienne strips. A grater works best for this.
-
Step 3Add water in small increments, stirring into a slightly runny batter. Add a pinch of salt and taste for seasoning. (Raw flour is safe to taste.)
-
Step 4Scoop about this much batter per pancake.
-
Step 5Heat the pan and lightly spray with oil. Use a spatula to gently spread the batter into an even, thin layer.
-
Step 6Pan-fry over medium heat until the batter is mostly set, then flip.
-
Step 7After flipping, lift an edge with the spatula to check. When both sides are golden brown, it’s done — roughly 30 seconds per pancake.
-
Step 8Cut into pieces.
-
Step 9Fragrant and soft! For kids, serve with a little ketchup.
5-Minute Quick Breakfast Pancakes
These quick breakfast pancakes bring together the sweet gentle flavor of zucchini with the comforting richness of eggs to create a light yet satisfying dish that is perfect for a speedy morning meal. The fluffy tender texture makes them enjoyable to eat alone or as part of a larger breakfast spread. A delicious 5-Minute Quick […]
Ingredients
- 2 as needed all-purpose flour
- 3 as needed eggs
- ½ zucchini
- to taste salt
Instructions
-
I used too much flour — reduce the amount if cooking for fewer people. The more eggs, the tastier!
-
Cut the zucchini into thin julienne strips. A grater works best for this.
-
Add water in small increments, stirring into a slightly runny batter. Add a pinch of salt and taste for seasoning. (Raw flour is safe to taste.)
-
Scoop about this much batter per pancake.
-
Heat the pan and lightly spray with oil. Use a spatula to gently spread the batter into an even, thin layer.
-
Pan-fry over medium heat until the batter is mostly set, then flip.
-
After flipping, lift an edge with the spatula to check. When both sides are golden brown, it’s done — roughly 30 seconds per pancake.
-
Cut into pieces.
-
Fragrant and soft! For kids, serve with a little ketchup.
