Another Unlockable All-in-One Breakfast! Soft, Refreshing, and Easy to Satiate – Make it Twice a Week
Whenever I ask my son in the evening before bed what he wants for breakfast the next morning, he always says 'I want something different.'. Just three simple words can make me worry for half a day.Pancakes or toast? It's been so many times; let's make some buns or layered cakes – they need to ferment and are very time-consuming. I think about it and it's the simplest, so I added some new ingredients, unlocking this all-in-one and irresistible breakfast pancake.
I used to just spread batter directly, and the taste was a bit monotonous, so I added a variety of vegetables today, all poured in and stirred together, still takes only 10 minutes, but the flavor has been greatly improved.
The soft pancake slides between my teeth and tongue, with layers and the fresh aroma of vegetables.
Oh, my son says he likes the corn and carrot grains in the pancake the most, it's delicious. This breakfast is not only fast and delicious, but it can also be paired with ingredients at will, making it more nutritious. Although I made the vegetable version, I sprinkled some asparagus on it,
but you can change it to calcium-rich shrimp skin, iron-rich sausage, vitamin-rich vegetables, etc.,
all nutritious and delicious. With it, you can sleep an extra half hour in the morning the next morning! - Vegetable Breakfast Pancake -
Reference Age:
12 months and above, babies who are not allergic to ingredients
Ingredients:Common flour 100g, corn kernels 40g, carrots 20g, scallion 20g, asparagus 3 stems, 2 eggs, auxiliary ingredients: 70g water, oil, salt
Operation Time:10 minutes
Taste Index:★★★★★
*The amount of ingredients represents only the amount made, not the baby's one-time meal intake*Cut carrots, scallions into small diced pieces.
Add diced carrots, scallions, corn kernels, salt to the common flour first
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Then add 2 eggs and 70g of water, and stir into a uniform batter.
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Brush a thin layer of oil on the bottom of the pot, then pour in the batter.
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Arrange asparagus slices on top of the batter.
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If you don't have asparagus slices, you can replace them with chives, pumpkins, or any vegetables – let your imagination run wild, don't limit yourself to the ingredients!
Cover with a lid and simmer over low heat until it sets, then flip and simmer again.
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Continue simmering until both sides are fully cooked before taking it out.
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Cut the whole big round pancake into pieces, and everyone in the family has two pieces for breakfast, which is very satisfying!
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