Delicate and Soft Egg and Eggplant Pancakes
Making Soft Egg and Eggplant Pancakes with Sweet Egg and Zucchini Pancakes
Using only fresh eggs instead of flour or pancake mix, these soft and delicious pancakes are made with eggplant and zucchini. They are simple yet nutritious, making them easy for anyone to prepare, and perfect as a satisfying meal or a hearty snack.
Main Ingredients- 1 eggplant
- 3 eggs
- Shrimp paste or salt to taste
- Cooking oil as needed
- Parsley flakes (optional)
- 1/2 zucchini
Cooking Instructions
Step 1
First, wash 1 eggplant thoroughly and julienne it into strips about 0.5 cm thick. Slicing them too thick will take longer to cook, so aim for a moderate thickness. In a bowl, crack 3 eggs and season with 1/2 teaspoon of shrimp paste (or a pinch of salt) to taste. (Using shrimp paste adds a savory depth.) Remove any chalaza and whisk well to break up the yolks and whites. Add the julienned eggplant and gently mix. If you like, you can add a pinch of parsley flakes for an aromatic touch.
Step 2
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil. Spoon dollops of the eggplant-egg mixture into the pan, shaping them into round, flat pancakes. Once the first side is golden brown, flip them over and cook the other side until equally golden. Be mindful of the heat to prevent burning.
Step 3
Let’s make zucchini pancakes using the same method. Wash 1/2 zucchini and julienne it into strips about 0.5 cm thick, just like the eggplant. In a separate bowl, crack 3 eggs and whisk them together with 1/2 teaspoon of shrimp paste (or a pinch of salt) for seasoning. If you enjoy perilla leaves, finely chop 2-3 leaves and mix them into the egg batter for an enhanced flavor. Add the julienned zucchini and mix well.
Step 4
In the preheated pan over medium-low heat, add cooking oil. Spoon portions of the zucchini-egg mixture into the pan, forming pancakes of a suitable size. Flip them occasionally and cook until they are golden brown and fragrant on both sides. The subtle aroma of perilla leaves will make these zucchini pancakes even more delicious. These egg pancakes made with eggplant and zucchini are visually appealing and tasty, making them a popular side dish for children.
