Zucchini Chinese Pan Cake
This is a well loved dish both by kids and adults. When my son was a toddler, he didn’t like vegetables, so I often made this zucchini pan cake for him. He loved it very much, Yummy!
Prepare Time: 20 minutes
Cook time: 10 minutes
Serves: 3 servings
1. 1 Zucchini peel skin and rinse with water, 3/4t salt;
2. 2 large eggs, 1/2C all purpose flour (80g), 1/2C water (117g);
3. 1/6t chicken bullion powder, 1t sesame oil;
4. 1 green onion chopped into fine pieces;
5. 4.5T Oliver oil.
1: Cut zucchini into very small pieces and then in a medium bowl, add finely chopped zucchini and salt, mix well stand for 10 minutes.
2: Add in all ingredients listed under 2 and 3, mix well to a batter.
3: In a medium non-stick sauté pan , heat 1.5T olive oil over medium-high heat. Add one third of batter, smooth to flat with a spatula, cook one side for about 1.5 minutes and turn over for another 1.5 minutes until light golden. Take out the pan cake and do the rest batter as described.
4: Serve when it’s warm, yummy!
Maomaomom’s Note: 1C=240ml, 1t=5ml and 1T=15 ml.