Three fresh egg pancakes

Overview

Whether it is making spring rolls or dumplings, the filling and skin cannot be so suitable. Sometimes there is either too much skin or too much filling. If you don’t wrap the spring rolls, they will have a little more filling. If you buy a few spring roll wrappers, no one else will sell them. I simply added egg and flour pancakes to eat.

Tags

• staple food
• home cooking
• breakfast
• summer recipes
• students
• edible oil
• egg
• flour
• three fresh stuffing

Ingredients

Steps

1. 1 Wrap spring rolls with three fresh fillings, add two eggs and flour.

   

2. 2 Use a teaspoon to mix evenly without over-stirring.

   

3. 3 Add a little oil to a flat-bottomed non-stick pan, and use a teaspoon to scoop in an appropriate amount of batter (if the surface is uneven, press it down lightly with a teaspoon to make sure the cake is not too thick)

   

4. 4 Cover the pot so it heats evenly, and remember to turn it frequently.

   

5. 5 Fry until cooked and put on a plate.

   

6. 6 The thin ones taste better.