Cheesy Eggplant & Egg Pancake

20 4 servings, 1/4 recipe (140 g) each
Recipe By
1
(0) 0 Reviews
Prep Time
20
min.
Total Time
20
min.
Servings

4 servings, 1/4 recipe (140 g) each

Shredded cheese adds a new twist of flavour to this homestyle egg pancake.

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What You Need

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Make It

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  • Whisk eggs, milk and flour until blended.
  • Heat oil in flat-bottom nonstick wok on high heat. Add eggplant; stir-fry 5 min. Spread into even layer on bottom of wok. Reduce heat to medium-low.
  • Add batter to wok. Cook 2 to 3 min. or until bottom of pancake is golden brown; turn. Top with remaining ingredients; cook 2 min. or until cheese is melted.

Substitute

Prepare using your favourite Kraft Shredded Cheese.

Substitute

Prepare using 2% milk.

Servings

  • 4 servings, 1/4 recipe (140 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (140 g) each
AMOUNT PER SERVING
Calories 220
% Daily Value
Total fat 15g
Saturated fat 6g
Cholesterol 115mg
Sodium 200mg
Carbohydrate 11g
Dietary fibre 2g
Sugars 3g
Protein 11g
   
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 20 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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