Zucchini and Egg Pancake
Zucchini and Egg Pancake
Easy Zucchini and Egg Pancake Recipe Even Picky Eaters Will Love
A delightful Zucchini and Egg Pancake that even picky eaters will enjoy! The soft zucchini combined with savory egg creates a perfect dish for babies and toddlers. Watch them exclaim ‘This is so yummy!’ as they gobble it down.
Main Ingredients- 1/2 medium Zucchini
- 1 Egg
Batter Ingredients- 5 Tbsp Pancake Mix (Buchim Garu)
- 2 Tbsp Frying Mix (Twigim Garu)
- 1.5 cups water (approx. 270ml), measured with a paper cup
- 5 Tbsp Pancake Mix (Buchim Garu)
- 2 Tbsp Frying Mix (Twigim Garu)
- 1.5 cups water (approx. 270ml), measured with a paper cup
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Zucchini and Egg Pancake. Washing the zucchini, gathering the fresh eggs, and pre-measuring the powders and seasonings will make the cooking process much smoother.
Step 2
In a mixing bowl, combine 5 tablespoons of pancake mix and 2 tablespoons of frying mix. Pour in 1.5 cups of water (approximately 270ml) measured with a paper cup. Use a spatula or whisk to mix thoroughly until there are no lumps, creating a smooth batter. Adding frying mix will result in an extra crispy texture.
Step 3
Carefully crack 1 egg into the batter. Whisk again gently until the egg yolk and white are fully incorporated into the batter. The addition of egg will contribute to a richer, more tender flavor.
Step 4
Once the egg is well mixed, the batter will take on a pale yellow hue. This is the perfect consistency for your Zucchini and Egg Pancake. Ensure the batter is neither too thin nor too thick.
Step 5
Now, add 1 teaspoon of Dasida (or your preferred seasoning) to the batter to enhance the savory notes. Stir well to ensure the seasoning is evenly distributed throughout the mixture. A touch of seasoning will make it even more appealing to children.
Step 6
Wash the zucchini thoroughly. Place it on a cutting board and cut it in half lengthwise. This makes it easier to prepare for blending in the next step.
Step 7
To ensure it blends smoothly in the mixer, cut the halved zucchini into smaller, thinner pieces. Avoid cutting them too thick, as this might make blending difficult.
Step 8
Place the cut zucchini pieces into a blender. Add about 1/4 cup of water (approximately 45ml) to help the zucchini blend into a smooth puree. Be mindful not to add too much water, as it could make the batter too thin.
Step 9
Here are the finely cut zucchini pieces inside the blender, ready to be transformed into a smooth puree.
Step 10
Turn on the blender and process the zucchini until it becomes a very smooth puree with no lumps, similar to a paste. Achieving this smooth consistency is key.
Step 11
Pour the smooth zucchini puree from the blender into the prepared pancake batter. The vibrant green of the zucchini will now mix beautifully with the batter, ready to create a delicious pancake.
Step 12
Gently stir the zucchini puree and pancake batter together with a spatula or whisk until everything is well combined. Your Zucchini and Egg Pancake batter is now complete – it looks smooth and appetizing!
Step 13
Heat a frying pan over medium-low heat and add 1 tablespoon of cooking oil (like canola oil). Pour about one ladleful of the zucchini and egg batter into the pan, spreading it thinly into a round shape. Cook slowly for about 5 to 10 minutes per side, or until golden brown and crispy, ensuring it doesn’t burn.
Step 14
Once the bottom side is golden brown and crispy, carefully flip the pancake using a spatula or chopsticks to cook the other side evenly. When the pancake has a nice golden-brown color and the edges are crisp, turn off the heat. Your delicious Zucchini and Egg Pancake is ready!
Step 15
Cut the finished Zucchini and Egg Pancake into bite-sized pieces that are easy for children to eat, and arrange them attractively on a plate. Taste test: the pancake is perfectly golden and crispy, with a delightful savory flavor! Your child will exclaim ‘So delicious!’ and happily munch away.
