Easy Zucchini and Egg Pancake
[My Own Brunch] A Delicious Zucchini and Egg Pancake Perfect for Brunch
Revive those zucchini squash that are wilting in your fridge! When you julienne the zucchini, mix it with batter, and top it with an egg before frying, it becomes incredibly savory and delicious. The exterior is crisp, the interior is moist, and the richness of the egg elevates the flavor. It’s a perfect brunch dish!
Main Ingredients- 1/2 zucchini squash
- 1 egg
Batter & Seasoning- 5 Tbsp pancake mix (buchim garu)
- About 2 cups water (paper cup measure)
- Pinch of black pepper
- Pinch of stir-fry salt (or regular salt)
- Generous amount of canola oil (or cooking oil)
- 5 Tbsp pancake mix (buchim garu)
- About 2 cups water (paper cup measure)
- Pinch of black pepper
- Pinch of stir-fry salt (or regular salt)
- Generous amount of canola oil (or cooking oil)
Cooking Instructions
Step 1
Wash the zucchini squash thoroughly, trim off the ends, and slice it diagonally to about 0.3-0.5 cm thickness. Then, julienne the slices and place them in a bowl. Slicing thinly ensures a pleasant texture when cooked.
Step 2
Add 5 tablespoons of pancake mix to the bowl with the julienned zucchini and gently toss to coat the zucchini. This helps the batter adhere well to the squash.
Step 3
Pour in about 2 cups of water (using a paper cup for measurement) and mix well until a smooth batter without lumps is formed. It’s important to achieve a batter consistency that is neither too watery nor too thick. (If it seems a bit thick, add a little more water.)
Step 4
Heat a non-stick pan over medium heat and add a generous amount of canola oil. Ladle in some of the batter, spreading it into a round, flat shape. You can adjust the size as desired, but avoid making it too thick.
Step 5
Once the batter starts to set slightly, carefully crack an egg into the center. Try to keep the egg contained within the pancake rather than letting it spread out completely.
Step 6
Sprinkle a pinch of stir-fry salt and some black pepper over the egg according to your preference. Then, gently poke the egg yolk with a chopstick or skewer to create a runny yolk for a creamier texture. (If you prefer a hard-cooked yolk, you can leave it intact.)
Step 7
When the bottom is golden brown and cooked, carefully flip the pancake using a spatula. Be gentle to prevent the egg from breaking. Continue to cook until both sides are a beautiful golden brown, about 3-4 minutes per side.
Step 8
Once perfectly cooked, transfer the Zucchini and Egg Pancake to a serving plate. It’s a wonderful brunch option! It’s best enjoyed warm. You can also serve it with a side of soy sauce for dipping if you like. ^^
