Colorful Mixed Vegetable Egg Pancakes
Colorful Mixed Vegetable Egg Pancakes
The Best Mixed Vegetable Egg Pancakes for Clearing Out Your Fridge!
My two children, who have been attending online classes for a week, are finally returning to school tomorrow! Before heading out for some grocery shopping, I’m planning to gather all the vegetables left in my fridge and quickly make these delicious pancakes. Would you like to join me in making these fantastic Mixed Vegetable Egg Pancakes, perfect for tidying up your refrigerator?
Main Ingredients- 3 fresh eggs
- 1/2 package of enoki mushrooms
- A small amount of carrot for color
- 1/4 piece of onion
- 1/4 piece of zucchini
- 30g of cabbage
- 1 can of tuna
- A little bit of chives
Seasoning & Others- 1 tsp salt
- 1 Tbsp cooking wine (mirin) to remove any fishy smell
- 1 tsp salt
- 1 Tbsp cooking wine (mirin) to remove any fishy smell
Cooking Instructions
Step 1
First, open your refrigerator and gather all the usable vegetables you have on hand. Using a variety of vegetables will create a more colorful and appealing dish.
Step 2
Crack 3 fresh eggs into a bowl. Add 1 teaspoon of salt to season the eggs and help bring out their flavor.
Step 3
Using a fork or a whisk, beat the eggs thoroughly until the yolks and whites are well combined and the mixture is smooth.
Step 4
To eliminate any eggy odor and enhance the flavor, stir in 1 tablespoon of cooking wine (like mirin). This step ensures a cleaner taste.
Step 5
Finely julienne all the prepared vegetables. Trim the base of the enoki mushrooms and separate them into strands. Open the can of tuna and drain away the oil; ensure all excess liquid is removed using a sieve. (Removing all liquid prevents the pancakes from becoming greasy!)
Step 6
Add all the julienned vegetables, separated enoki mushrooms, and the well-drained tuna to the egg mixture. Chop the chives and add them to the bowl as well.
Step 7
Gently stir everything together with a spatula or spoon until all the ingredients are evenly distributed within the egg batter. Mixing thoroughly is key to ensuring consistency in every bite.
Step 8
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Ladle about one spoonful of the batter per pancake onto the hot pan, forming small, round shapes.
Step 9
Once the bottom of the pancake turns golden brown and is set, carefully flip it over using a spatula. Cook the other side until it is also golden brown and cooked through.
Step 10
Once cooked, transfer the delicious egg pancakes to a serving plate. They are best enjoyed warm.
Step 11
For an extra kick, finely chop one Cheongyang pepper and mix it into the batter, or sprinkle it on top as a garnish. This transforms the pancakes into a fantastic appetizer or side dish, especially when paired with kimchi!
