Connect me to:
Silk Squash and Egg Pancakes
|Silk Squash and Egg Pancakes|
3 eggs, beaten until light yellow
1/4 cup sweet potato starch
1 silk squash, peeled and shredded, excess water squeezed out
3 Tablespoons vegetable oil
2 Tablespoons brown sugar
1/4 cup crushed peanuts, stir-fried in half-tablespoon vegetable oil
1. Mix beaten eggs and sweet potato starch until all lumps are gone, then add the shredded silk squash and stir gently. Set aside for five minutes.
2. Mix one tablespoon of vegetable oil with the brown sugar and stir well, then mix with the peanuts.
3. Heat one tablespoon of oil and add two or three tablespoons of the vegetable mixture, and wen it starts to set, another three tablespoons and so on until the bottom of the pan is filled with one layer of these pancakes. When brown on the bottom, turn each one over, and when brown on both sides, remove one by one to paper towels set on a pre-warmed plate.
4. When all are prepared, put them on a clean preheated platter, sprinkle them with the peanut mixture, and serve.