Homemade Carrot Shreds Pancake Recipe
When I was in university, the best thing to eat at third canteen was the pancake. I still remember there were various types of pancakes,such as scallion pancake,hand-pulled pancake, crumbly pancake, dragon and phoenix large pancake,potato pancake,carrot pancake. Each one was delicious, but my favorite was the carrot pancake.It had a clear sweetness from the carrots and the freshness of the pancake; it was truly tasty. After graduating, I tried making this pancake myself multiple times, often struggling with the amount of ingredients.The key is not to add too much flour; the main ingredient is carrot shreds.I personally enjoy the aroma of cilantro, so I added some chopped cilantro this time, making it so fragrant that my teeth almost fell out.The combination of carrot shreds and cilantro was unexpectedly delicious; it's a pleasant surprise! Now I feel like I've hit the jackpot, and I will definitely make it this way from now on.
Ingredients:
3-4 carrots 100 grams flour 2 coriander sprigs 2 eggs 1 onion appropriate ginger 15 grams oil
1 tablespoon salt
1 tablespoon chicken essence
1 tablespoon monosodium glutamate (MSG)
1 tablespoon five-spice powder
Steps:
1. Peel and clean the carrots.
2. Grate the carrots into shreds.
3. Chop the onion and ginger, then mix them with the carrot shreds; add salt, MSG, and five-spice powder, stirring evenly.
4. Crack two eggs into the mixture, adding oil and chicken essence, then stir thoroughly.
5. Finely chop the cilantro and incorporate it into the mixture.
6. Gradually add flour while stirring until a thin batter coats the carrot shreds; do not use too much flour to maintain good texture.
