How to make spinach carrot egg pancake

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  1.Wash the spinach, put it in the water and blanch it (adding two drops of cooking oil when blanching will make the spinach more green)

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  2.Prepare two eggs

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  3.A carton of milk (the amount of milk depends on personal taste, I added half a carton and some water).If you don’t like milk, you can replace it with purified water.

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  4.The ratio of corn flour to flour is 1:2, and the amount depends on the number of people.I made enough for two people.

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  5.Grate the carrots into shreds with a grater and chop the spinach.

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  6. Add the eggs and milk to the flour and stir into a particle-free batter, (no batter required The mixture is too watery)

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  7.Add spinach, carrot, salt, and stir evenly.(If you want to add pepper, you can add some.If your child doesn’t like it, just don’t add it)

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  8.After the pan is hot, add a little oil, shake the oil evenly, add a large spoonful of batter, shake it evenly, and fry over low heat.(If it’s uneven, you can smooth it out with a spoon)
  

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  9. Small fire Slowly fry until you see the sides of the cake solidifying and bubbling in the middle

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  10.
  Translate Fry the noodles until golden brown and ready to serve.

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  11. Cut into the desired shape and serve on a plate.