Egg Foo Yung Pan­cakes

Vegetarian Today - - Ingredient Focus -

To prop­erly cook the pan­cakes, be sure the grid­dle or skil­let is pre­heated and brushed with oil so the pan­cakes set im­me­di­ately. Makes 6 serv­ings (about 18 pan­cakes) To­tal time: 30 min­utes MASH: 2/3 cup small curd cot­tage cheese (6 oz.) STIR IN: 6 eggs, beaten 1 cup chopped fresh mung bean sprouts 3/4 cup minced cel­ery 1/4 cup grated Parmesan 2 Tbsp. minced scal­lions 2 Tbsp. tamari or low-sodium soy sauce Salt and black pep­per Canola oil Scal­lions (op­tional) Mash cot­tage cheese in a large bowl.

Stir in eggs, bean sprouts, cel­ery, Parmesan, scal­lions, and 2 Tbsp. tamari; sea­son with salt and pep­per.

Heat a grid­dle or non­stick skil­let over medium-low; brush with oil. Scoop 2 Tbsp. batter per pan­cake onto grid­dle and cook un­til light brown, 2–3 min­utes per side; trans­fer to a plat­ter. Brush grid­dle with more oil and re­peat with re­main­ing batter. Roll pan­cakes around scal­lions, if de­sired; serve with tamari. Per serv­ing: 161 cal; 11g to­tal fat (3g sat); 192mg chol; 458mg sodium; 4g carb; 1g fiber; 12g pro­tein

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