Special One-Pan Zucchini Pancake
Crispy and Beautiful One-Pan Zucchini Pancake
Introducing a beautifully shaped, large one-pan zucchini pancake recipe. Made with simple ingredients, it’s easy for anyone to make, offering a wonderfully soft texture and savory flavor. It’s perfect for entertaining guests and a favorite snack for children.
Main Ingredients- 2/3 Zucchini
- 2 Eggs
Cooking Instructions
Step 1
Prepare 2/3 of a thoroughly washed zucchini. Using a peeler (like a potato peeler), gently shave thin strips from the zucchini’s skin. This process creates natural zucchini ribbons, making the pancake visually appealing once cooked.
Step 2
Lightly coat a non-stick frying pan with oil, then wipe it with a paper towel. This prevents the pancake from sticking and ensures even cooking. Arrange the prepared zucchini ribbons in a circular pattern in the pan, ensuring they don’t overlap too much. Don’t worry too much about the perfect shape at this stage, as it will come together when cooked.
Step 3
Lightly sprinkle a pinch of salt over the zucchini. This helps to draw out some moisture from the zucchini and seasons it, enhancing the overall flavor.
Step 4
Heat the frying pan over medium-low heat. Cook the zucchini until the bottom side begins to turn golden brown and feels cooked. Adjust the heat as needed to prevent burning. Once the bottom is nicely browned, you’re ready for the next step.
Step 5
In a separate bowl, crack the 2 eggs. Add 1 pinch of salt and 1/3 Tbsp of mirin (or cooking wine) and whisk well. Mirin helps to remove any eggy smell and makes the eggs fluffier. Once the bottom of the zucchini is sufficiently cooked, pour the whisked egg mixture evenly over the entire pan, covering the zucchini.
Step 6
Cover the frying pan with a lid and let it cook over medium-low heat until the egg is fully set. To check if it’s done, gently shake the pan; if the pancake moves freely, it’s ready. Slice into desired portions and enjoy!
