6 eggs
1 med. sized onion, chopped (1/2 c.)
1 sm. green pepper, diced (optional)
1 can (about 1 lb.) bean sprouts, drained
1 1/2 c. chicken, ham, beef, or lean pork cut into small cubes
3/4 tsp. salt

Beat eggs in large bowl. Add remaining ingredients. Ladle about 1/2 cup of mixture for each pancake onto lightly greased griddle. Cook until golden on bottom. Turn, brown other side. Serve hot with gravy or served with rice.

FOO YUNG GRAVY:

1 1/2 c. chicken or beef broth
1 1/2 tbsp. cornstarch
1 tsp. soy sauce
1/2 tsp. salt
Dash of pepper
1/4 tsp. sugar

Blend broth into cornstarch in a small saucepan. Stir in soy sauce, salt, pepper, and sugar. Cook over medium heat, stirring constantly, until mixture thickens. Boil 1 minute. Serve hot.