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.
2 large eggs
1 cup (120 g) all-purpose flour
1 cup (240 ml) milk
1 tbsp (15 ml) canola oil, plus more for cooking
1 tsp sesame oil
1 tbsp (18 g) kosher salt
1/2 tsp ground black pepper
1 cup (50 g) shredded carrots
1 cup (150 g) shredded zucchini
1/2 cup (24 g) chopped garlic chives
1 cup (150 g) sliced onion
1/2 cup (50 g) chopped green onions
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.
Excerpted from Chinese Heritage Cooking from My American Kitchen. Copyright 2018 Page Street Publishing.
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