Courgette Pancake


Published: July 2, 2018

It’s the last day of the holiday and is stormy today, so we would stay home for a hearty brunch. I learnt how to make this courgett pancake from a school friend in Beijing. It’s a very common and popular breakfast in North China.

Serve 2

Ingredients –
Courgett, 2, shredded, for better texture, I shredded one half thinly and the other half roughly;
1 egg;
Salt, 1tsp;
All-purposes flour.
2 cloves of garlic, mashed;
Aged sorghum vinegar, 2tbsp;
Light soy sauce, half tbsp.

How to do –
1. Mix the shredded courgettes with the salt, wait for a few minutes and you would see liquid released from the courgette;
2. Whisk one egg and mix with the courgette;
3. Add in flour gradually, mix well with the courgette mixture till the batter is thickened and can stick to the mixing spoon;
4. Oil in pan and pan-fry double sides in medium high heat;
5. Make a dipping with mashed garlic, vinegar and soy sauce.

The pancakes are soft and savoury, super tasty. There are kids don’t like vegetables and I think veggie pancakes are good solutions.


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