Peppermint Egg Pancake

Overview

Mint, whose native name is Yindancao, is a pungent and cool diaphoretic and antipyretic medicine that can treat influenza, headaches, red eyes, body heat, throat and gum swelling and pain. External use can treat neuralgia, itchy skin, rashes and eczema. Usually, mint is used instead of tea to clear the mind and improve eyesight. The mint harvested in the light shed greenhouse is also a fresh vegetable on the Spring Festival table. Refreshing and delicious. This mint egg pancake has a light mint aroma, which is very refreshing and delicious.

Tags

• staple food
• pasta
• home cooking
• cake
• spring recipes
• chicken essence
• clear water
• edible oil
• egg
• flour
• mint
• salt

Ingredients

Steps

1. 1 Prepare the main ingredients (actually two eggs are used)

   

2. 2 Clean the mint.

   

3. 3 Finely chop the mint.

   

4. 4 Beat two eggs and mix with minced mint.

   

5. 5 Add an appropriate amount of flour and water (the ratio is flexible, as long as the batter is dry and wet), then add salt and chicken essence.

   

6. 6 Stir evenly to form a thin and flowable batter.

   

7. 7 Heat oil in a pan and pour a large spoonful of batter into the pan.

   

8. 8 Holding the pan handle, turn the pan so that the batter flows evenly and forms a round sheet.

   

9. 9 After one side is cooked, turn it over and continue to cook the other side. Adjust the heat to medium or low to avoid burning.

   

10. 10 After both sides are cooked, take it out and put it on a plate.

    

11. 11 It's ready to eat.