Step-by-Step Guide to Prepare Quick Eggplant pancakes

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The ingredients needed to make Eggplant pancakes:

1. Take 1 eggplant
2. Prepare 1/4 cup oil (for pan frying)
3. Prepare 1 egg
4. Prepare 2-3 Tbsp flour
5. Prepare 1-2 Tbsp butter (softened)
6. Make ready 1-2 Tbsp brown sugar
7. Make ready 1-2 tsp baking powder
8. Get Powdered Sugar (if preferred, my daughter likes maple syrup)

Millet mashed potatoes serve as an orienting point here. If such a state is achieved, then in the future all actions are consistent with the order that prescribes the recipe: Make sure there are no signs of rot or damage to the fruit. The eggplant gets a slight wishy-washy kind of texture. Break an egg into a bowl, prepare the regular wheat flour on a plate and heat the pan.

Instructions to make Eggplant pancakes:

1. First, everything is dependent on the size of your eggplant, and how many pancakes you want. 1 cup of chopped, uncooked eggplant makes 4 (3in) pancakes. Use the smaller amount of ingredients for 4-6 pancakes, and the larger amount to double. Do Not add an extra egg, though:-)
2. Steam the chopped eggplant until cooked, about 10min. Let cool on a towel lined plate.
3. Heat oil to a medium (5) in a large pan, skillet, with deep sides preferred.
4. In a mixing bowl, beat egg w/ softened butter. Add flour, baking powder, brown sugar, and eggplant. Mash the eggplant and combine.
5. Place by 'spoonful' (I pour right from mixing bowl) into hot oil. Cook until bubbly on top, then flip. Remove when nice and browned, place on a towel lined plate. (they will look like pancakes)
6. 3 year old approved!

The eggplant gets a slight wishy-washy kind of texture. Break an egg into a bowl, prepare the regular wheat flour on a plate and heat the pan. Take each slice and put it first into the flour, then in the egg and following that put them carefully in the hot pan with the oil. In a bowl, beat eggs until foamy. Stir in flour and sugar just until blended.

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