I hated cooked carrots growing up and refused to eat them. My mom was a doctor, and though she might not be the best cook, she always made sure I never missed out on any nutrition. She would shred carrots and cook them with my favorite breakfast crepes, so I couldn’t pick them out. I still dislike cooked carrots, so I include additional vegetables with this pancake. They are crispy on the outside and tender inside, with crunches from the fresh veggies, and the carrots to add some sweetness. I won’t pick them out this time for sure. These pancakes are great as breakfast, and they also make the best side dish.
Chinese Heritage Cooking From My American Kitchen
by Shirley Chung
Crack and whisk the 2 eggs into a large mixing bowl. Add the flour, milk, canola oil, sesame oil, salt and pepper to the eggs. Mix until everything forms a smooth batter. Add all of the vegetable mix ingredients into the pancake batter, and mix well.
Heat up 2 tablespoons (30 ml) of canola oil in a 10-inch (25-cm) nonstick skillet over medium heat. When the oil is warm, add 1¼ cups (300 ml) of pancake mix into the skillet, and spread it into an even layer that almost fills the whole pan. Cook on one side for about 2 minutes. When the edge starts to turn golden brown, flip to the other side, and cook until golden brown. Repeat the steps to make a total of 4 large pancakes. Cut the pancakes into wedges and enjoy.
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Excerpted from Chinese Heritage Cooking from My American Kitchen. Copyright 2018 Page Street Publishing.