Quick breakfast---hand pancakes
Overview
My breakfast consists of all kinds of cakes and breads made by myself, but sometimes I don’t have both, but I’m not in a hurry. Because the pancakes I bake are also top-notch. Don't ferment it. Just add the batter to the pan and it'll be ready in a few minutes. It's also good to eat just like that. You can spread it with peanut butter or strawberry jam and eat it rolled up. Today's is a pancake sandwich that combines Chinese and Western styles. Nutritious, simple and quick.
Tags
Ingredients
Steps
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Mix the flour with water. The thickness of the flour depends on each household’s customs. My family likes the flour to be thinner. (Amount of 2 pieces)
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Beat two eggs with a pinch of salt.
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Heat a non-stick pan, scoop a ladle of batter into the pan, turn the pan so that the batter is evenly spread on the pan, and cook over low heat for 10 seconds. When the bottom of the batter starts to bubble, scoop it up with a wooden spatula.
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Place on a plate separated by plastic wrap. Brown two slices in a row.
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In a hot pot, add a little salad oil and lower the heat.
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Heat oil and put half of the beaten egg batter in the pan. (Fry two pieces of egg pancakes)
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Blister on the bottom, turn over, fry until cooked, and remove from the pan. Fry two egg pancakes in succession.
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Fry the bacon in the pan.
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Take a piece of pancake and put it on the plate.
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Place a piece of egg pancake on the pancake.
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Apply an appropriate amount of salad dressing.
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Place two slices of washed and drained lettuce.
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Add cucumber strips, crispy sausage strips, bacon and tomato slices.
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Roll up the pancake.
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Check out the rich content inside.
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Appreciate the finished product.
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Appreciate the finished product.
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Appreciate the finished product.
