A Quick and Easy Breakfast Option: Veggie Egg Pancakes

So this little monstrosity is dedicated to my friend Jingles who used to bring the most amazing little homemade veggie pancakes to work back when we were still baby cogs in the corporate world.  I have no idea what they’re called, and for all I know, this is based off of a Jingles original recipe.  Super easy, cheap, filling and nutritious, this frittata-pancake-like hybrid is the perfect (reheat-able) on-the-go breakfast! Or lunch…snack…light dinner…

To make your pancakes all round and cute, you’ll need a Silicone Egg Ring!

A little bit of water, a quarter cup of flour, a couple of eggs and whatever veggies you’re craving at the moment (frozen veggies are more than ok). Feel free to substitute whatever you want.  Maybe toss in a handful of crispy bacon (for our meat-lovers) or some shredded cheddar. Omnomnomnom!

Ingredients

  • two eggs
  • a quarter cup of water
  • a handful of frozen veggies and some chopped onions if you have time to brush your teeth again before you leave for work
  • salt (or chicken bouillon, which I think gives it a 鲜 kind of taste)
  • pepper
  • cayenne (yes, I use cayenne in everything)

Whisk together your eggs and seasoning in a medium sized bowl.

Get a small amount of flour ready on the side (you can make your own flour out of rolled oats if you have a blender/food processor) and some water.  You’ll probably only end up using a couple of tablespoons of flour max along with a quarter cup of water. You want the egg mixture to be pale yellow in color and be the consistency of watery pancake batter.  If you add too much flour, don’t worry, just pour in a little more water.

Throw in whatever veggies or fillings you want to eat (fresh or frozen) and mix evenly, adding in more salt/pepper/cayenne if you want something a little more seasoned. If the mixture seems too thick at this stage, add in some more water (you’ll end up making around 6-8 pancakes).

Set your silicone egg ring on a non-stick pan and ladle in a quarter cup of the batter.  Cook the pancake on low to medium heat until you can flip the pancake without making a mess.

These things cook super fast, so keep your eye on them and flip often if you’re not sure!

Squeeze on some sriracha, tabasco, maybe ketchup and enjoy them while they’re hot :)

♥’S THE BOOTLEG COOK

About these ads

13 thoughts on “A Quick and Easy Breakfast Option: Veggie Egg Pancakes

  1. Pingback: Super Simple Shepherd’s Pie Recipe – With Mashed Cauliflower | The Bootleg Cook

  2. The first thing I’d make with an egg ring is a bagel sandwich! It’s always a bummer when the egg is a weird shape and causes me to have eggless bites!

  3. First off I would like to say superb blog! I had a quick question which I’d like to ask if you do not mind. I was interested to know how you center yourself and clear your thoughts prior to writing. I’ve had a difficult time clearing my mind in getting my thoughts out. I do take pleasure in writing however it just seems like the first 10 to 15 minutes are usually lost just trying to figure out how to begin.

    Any ideas or hints? Appreciate it!

  4. Pingback: Another Reason Why BuzzFeed is Awesome: 18 Microwave Snacks You Can Cook In A Mug | The Bootleg Cook

  5. I simply want to tell you that I am just beginning to blog and absolutely love your site. I’m going to bookmark your blog post, can’t wait to try it. Superb!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s