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Oriental Egg Pancakes
Thumbnil Oriental Egg Pancakes

Oriental Egg Pancakes

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

Prep Time: 35
Total Time: 45
Servings 8


  • 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
  • or 1/2 cup Kellogg's® Corn Flake Crumbs
  • 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


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.