Egg Pancake Salad
A light, delicious salad with a distinctive celery flavor. I discovered celery fairly recently and now add it to almost every salad. This recipe is quick enough to make for unexpected guests.
Adjust servings in the full version
First, fry the pancakes. To do this, take a small frying pan, pour a little oil and put it on fire. While the pan is heating up, break one egg into a bowl, add a little salt and beat with a fork.
As soon as the frying pan is hot, pour the egg into it and quickly distribute the mixture along the bottom. Just like we fry pancakes.
Pancakes cook very quickly. Browned on one side, turned over, browned on the other side and removed. While the pancake is frying, prepare the egg for the next one. As soon as you remove the finished pancake, pour in the next egg.
That's it, the pancakes are ready. We set them aside. Let them cool down. Meanwhile, chop the vegetables.
Cucumber - into strips.
Tomatoes - cubes.
Bell pepper - strips
Drain liquid from corn.
Finely chop the celery stalk.
Stack a couple of cooled egg pancakes, cut them into three equal sections, then stack those sections and slice into thin strips. Repeat with the remaining pancakes.
Mix all the salad ingredients in a large salad bowl and add a little mayonnaise.