Thick and Delicious Egg and Chive Pancake
[Daily Side Dish] Thick Egg and Chive Pancake Like a Fluffy Pancake
Create a hearty and delicious ‘Egg and Chive Pancake’ using leftover vegetables from your fridge and fresh chives. Today, let’s make it specially thick, just like a fluffy pancake, for a different texture and delightful flavor. This recipe is perfect for breakfast or as a simple side dish.
Main Ingredients
- 4 fresh eggs
- 1 bunch fresh chives (approx. 100g)
- 1/2 red chili pepper (for color)
- 1 pinch salt (to taste)
- A little cooking oil (for frying)
Cooking Instructions
Step 1
First, meticulously prepare all the ingredients for making a delicious egg and chive pancake. Fresh ingredients are the foundation of great taste!
Step 2
Wash the chives thoroughly and cut them into lengths of about 5-7 cm, matching the size of your square egg pan. If cut too short, the texture of the chives might be diminished.
Step 3
Slice the red chili pepper in half lengthwise, remove all the seeds, and then julienne it thinly. The mild spiciness and beautiful color of the chili will make the pancake look even more appetizing.
Step 4
Heat a pan over medium-low heat and add a generous amount of cooking oil. Crack the first egg into the pan and spread it thinly to cover the entire surface. Cooking a thin layer of egg first helps the chives adhere well and prevents the pancake from breaking apart easily.
Step 5
Once the egg begins to set slightly, evenly arrange the prepared chives on top of the egg, avoiding overlap. If you want a thick pancake like a fluffy pancake, use a generous amount of chives.
Step 6
After arranging the chives, sprinkle the julienned red chili pepper over them attractively. Finally, crack the remaining 3 eggs into a bowl, add a pinch of salt, and mix well. Pour this egg mixture evenly over the chives and chili. Be careful not to let the egg mixture overflow; tilting the pan slightly while pouring can help.
Step 7
Reduce the heat to low and slowly cook the bottom side of the pancake until it turns golden brown. Cooking slowly over low heat with patience is key to preventing burning and ensuring the inside is cooked through.
Step 8
Once the edges of the pancake are set and the bottom is golden brown, carefully flip it over. Using a spatula or a large plate can help flip it neatly without ruining its shape. After flipping, continue to cook the other side over low heat until it’s also golden brown.
Step 9
The pancake is done when the center is slightly pressed and no liquid egg comes out, indicating it’s fully cooked! It’s best enjoyed hot. You can also serve it with a soy sauce-based dipping sauce according to your preference.
