Ingredients
Sauce:
2 teaspoons cornstarch
¾ cup water
1 envelope instant chicken broth or 1 teaspoon granulated chicken bouillon
2 teaspoons soy sauce
1 teaspoon vinegar
Granulated, liquid, or tablet low-calorie sweetener
6 eggs
1 cup diced cooked shrimp (one 8-ounce package frozen shrimp)
1 cup bean sprouts, drained (from a 1-pound can)
½ cup chopped green onion
½ teaspoon salt
1 tablespoon vegetable oil
Directions
Blend cornstarch with water until smooth in a small saucepan; stir in instant chicken broth, soy sauce, vinegar, and your favorite low-calorie sweetener, using the equivalent of 1 teaspoon sugar, until sauce thickens and bubbles 1 minute; remove from heat; keep warm.
Beat eggs in a medium-size bowl; stir in shrimp, bean sprouts, green onion, and salt.
Heat a large heavy skillet slowly over low heat. Test temperature by sprinkling in a few drops of water. When drops bounce about, temperature is right. Lightly grease the skillet with some of the vegetable oil.
Measure about 3 tablespoons of egg mixture for each pancake into pan. (wait until one has set before pouring in the next one) Bake until set and underside is golden; turn; brown other side. Repeat with the rest of the mixture, lightly greasing skillet when needed.
As pancakes are baked, stack on heated serving plate and set in a warm place.
Dieter’s serving: four pancakes with 3 tablespoons of sauce