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