A delicious Creative Breakfast Egg Pancakes! Buckwheat Pancakes with Cabbage, Shrimp & Eggs ๐ฎ recipe.
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| Ingredient | Amount | Notes | |
|---|---|---|---|
| Buckwheat flour | 50 | ||
| Salt | 1 | ||
| Egg (for batter) | 1 | ||
| Water | 100 | ||
| Eggs (for filling, per pancake) | 2 | ||
| Cabbage leaves | 2 | ||
| Shrimp | 6 | ||
| Shredded cheese | 1 |
A delicious Creative Breakfast Egg Pancakes! Buckwheat Pancakes with Cabbage, Shrimp & Eggs ๐ฎ recipe.

Make the pancake batter: Mix buckwheat flour, salt, egg, and water together. (Different brands of buckwheat flour absorb water differently, so adjust the water amount as needed.)

Stir until smooth with no dry lumps, then let rest for a while. (The batter should be thick like Greek yogurt โ when you lift the whisk, it should flow in a steady ribbon.)

Brush a cast iron pan with a thin layer of oil over low heat. Pour in the batter and swirl the pan to spread it evenly.

When the bottom is cooked through and the edges start lifting, flip the pancake and cook for another 15 seconds.

A fragrant buckwheat pancake is ready! Repeat with the remaining batter.

Prepare the filling: Marinate the shrimp with rice wine, salt, and white pepper. Beat the eggs with a pinch of salt. Wash the cabbage and slice into thin strips.

Heat oil in a wok, pan-fry the shrimp until cooked through, then set aside.

In the same pan, stir-fry the cabbage until tender and season with salt.


Before the egg sets, place a buckwheat pancake on top. Cook over low heat until the egg is set, then flip.



Fold the pancake in half and cover the pan. Cook until the cheese is melted.

A low-carb, high-protein breakfast made easy! The buckwheat pancake wraps egg, vegetables, shrimp, and cheese โ nutritious and delicious.

One bite โ crispy on the outside, soft inside, bursting with flavor. The ultimate breakfast taco! ๐ฎ