By Lorpu Tarnue
Peel and finely chop the onion.
In a medium bowl, whisk together the eggs and milk until well combined.
Add the flour to the egg mixture and whisk until smooth.
Stir in the chopped onions, salt, and black pepper until evenly distributed.
Heat a large non-stick pan over medium heat and add the oil, spreading it evenly across the surface.
Pour about 1/4 cup of the batter into the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook the other side until golden brown, about another 2 minutes.
Remove from the pan and keep warm. Repeat with the remaining batter. Serve immediately.
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This Breakfast Brunch Vegetarian recipe is ready in 25 minutes and features eggs, milk, flour and other delicious ingredients. Contains 200 calories total.
Peel and finely chop the onion.
In a medium bowl, whisk together the eggs and milk until well combined.
Add the flour to the egg mixture and whisk until smooth.
Stir in the chopped onions, salt, and black pepper until evenly distributed.
Heat a large non-stick pan over medium heat and add the oil, spreading it evenly across the surface.
Pour about 1/4 cup of the batter into the pan for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook the other side until golden brown, about another 2 minutes.
Remove from the pan and keep warm. Repeat with the remaining batter. Serve immediately.
Calories per Serving: 200
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