Oriental Egg Pancakes

A savory combination of eggs, meat and vegetables, these Oriental-seasoned pancakes will remind you of a thin omelet.

 
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PREP TIME : 35 MINUTES
TOTAL TIME : 45 MINUTES
8 SERVINGS

Ingredients:

  • 1 1/2 tablespoons cornstarch
  • 1 1/2 teaspoons soy sauce
  • 1 tablespoon dark molasses
  • 1 tablespoon vinegar
  • 1 cup chicken broth
  • 2 cups Kellogg's Corn Flakes® cereal cart
  • or 1/2 cup Kellogg's® Corn Flake Crumbs cart
  • 1 cup cooked ham pork or chicken, cut in matchstick strips
  • Vegetable oil
  • 1 cup thinly sliced green onions
  • 1/2 cup finely chopped celery
  • 1/2 teaspoon salt
  • 8 eggs, slightly beaten
  • 1 tablespoon soy sauce

Directions:

1. In 1-quart saucepan, combine cornstarch, soy sauce, molasses and vinegar.
Add broth, stirring until smooth. Cook over medium heat until mixture starts to boil,
stirring constantly. Continue cooking and stirring 2 minutes or until mixture is
thickened and clear. Heat on low while preparing pancakes.

2 In medium mixing bowl, combine KELLOGG'S CORN FLAKES cereal, meat,
onions, celery and salt. Add eggs and soy sauce. Thoroughly combine.

3. Heat small amount of oil in 12-inch fry pan over medium heat or on grill heated
to 350° F. For each pancake, portion 1/4 cupful of mixture onto heated surface.
Lightly brown on each side, turning only once. Drain on paper towels. Serve
hot with Oriental Sauce.

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