How to make carrot and egg pancakes

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  1.Wash the carrots and grate them into thin strips; put oil in a hot pan, add shredded carrots, stir-fry over high heat for one minute and scoop out; beat the eggs into egg liquid, add flour, stir to form a paste, add in and stir-fry until done of shredded carrots and chopped green onions, add an appropriate amount of salt, and stir evenly again;
  

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  2.Put an appropriate amount of oil into the pan, scoop out an appropriate amount of batter with a spoon, and cover the pan.Fry until both sides are golden brown and the middle is cooked through.

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  3.Check if the middle is cooked before serving