Step-by-Step Instructions

1. 1.Prepare Egg Whites and Vegetables

   Crack 3 eggs into a bowl. Carefully remove all 3 egg yolks using a ladle, leaving only the egg whites in the bowl. Add 2 tablespoons of shredded carrot, 2 tablespoons of chopped capsicum, and 2 tablespoons of chopped onion to the egg whites. Season with salt to taste and 1 teaspoon of red chili flakes. Mix well until all ingredients are combined.

2. 2.Prepare Bread Mixture

   Place 3 slices of bread in a separate glass container. Pour 1/2 cup of milk over the bread. Use a fork to mash the bread thoroughly until it forms a soft, uniform paste.

3. 3.Combine and Mix Batter

   Add the mashed bread mixture into the bowl with the egg white and vegetable mixture. Mix all ingredients thoroughly until a consistent batter is formed.

4. 4.Cook the Pancakes (First Side)

   Heat a pan and add a small amount of oil, spreading it evenly with a brush. Pour three scoops of the batter onto the pan, forming individual pancakes. Immediately place one reserved egg yolk on top of each pancake. Cover the pan with a lid and cook on low flame for 5 minutes.

5. 5.Cook the Pancakes (Second Side)

   After 5 minutes, uncover the pan. Using a spatula, carefully turn each pancake over to cook the other side. Cover the pan again and cook on low flame for another 5 minutes, or until golden brown and cooked through.

6. 6.Serve

   Once cooked, remove the pancakes from the pan and arrange them on a serving plate. Drizzle with tomato ketchup before serving.