A simple, quick and nutritious breakfast cake, it contains vegetables and eggs, is easy to digest and absorb, and has comprehensive nutrition. The key is that it can be made in 5 minutes, saving time and effort while still enjoying the delicious taste.

Pan-fried cabbage cake 1. First, we prepare half a cabbage, wash it and cut it into thin strips, and then cut it into shorter pieces to facilitate cooking.

2. Put the cut cabbage into a basin, add 2 grams of salt, 2 grams of chicken powder, 1 gram of thirteen spices, 5 grams of oyster sauce to add freshness, add three eggs and mix well.

3. Add 50 grams of flour and stir until it becomes thick.

4. Preheat the electric pancake for 3 minutes, pour vegetable oil evenly, pour the batter into the pan, spread it into a round pancake with even thickness, cover the pan and cook for 3 minutes.

5. Turn the pancake over after it changes color. At this time, the bottom of the pancake has been baked into golden brown. Drizzle vegetable oil evenly around the pancake to prevent it from burning. Then cover the pan and bake for another two to three minutes. Cover the pan and bake for easy storage.

Moisture makes it easier to cook.

6. The surface of the baked cake will have a crispy texture, and the inside will be soft and have a faint aroma of cabbage. We take it out and cut it into even pieces, and it is ready to eat.

Okay, this light and nutritious pan-fried cabbage pancake is ready. If you like it, try it now.