Tomato egg pancake

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Prepare 200g of tomato with inedible parts such as stems and seeds removed, and cut into 1cm pieces. Remove moisture before cooking.
2. Finely chop onion and tomato. Add tomato and cook over medium heat for 5–7 minutes. Heat Mushrooms until the raw texture disappears and it is cooked through, and adjust the time for Vegetables according to the desired tenderness. Let it cool for a moment.
3. Mix eggs, Pancake mix, water, and salt, and add tomato and onion that were cooked to Batter or dough.
4. Heat oil in a pan over medium-low heat, then spread Batter or dough thinly, one spoonful at a time.
5. Pan-fry until golden brown for 3~4 minutes on each side and cook through to the center. Check that the center of eggs Batter or dough is above 71°C before serving on a plate.

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