Kuaishou Egg Noodle Pancake

Overview

I still remember that the first time I ate this kind of pancake was when I was on a business trip last year. My colleague made dry food for us. She said it was a noodle pancake. I was curious at the time, why it was called a noodle pancake. She said that this kind of pancake was different from the usual ones. Flour was used instead of glutinous rice flour, and the taste changed from salty to sweet. When I finished the whole piece, I felt happy and grateful at the same time. Because this kind of pancake is really soft and delicious, and it also comes with the care of colleagues, making it very comforting to eat. After I came back from the business trip, I asked her for advice, and she even showed me how to do it herself. It only took half an hour from mixing the ingredients to finishing. It was completely based on experience. There was no need to weigh it at all. It was absolutely fast! Now, in order to allow more students to make this kind of quick noodle pancakes themselves, I have compiled my experience into specific data for your reference!

Tags

• staple food
• home cooking
• cake
• baking powder
• clear water
• corn oil
• egg
• flour
• white sugar

Ingredients

Steps

1. 1 Mix all the ingredients except corn oil and mix evenly until there are no particles and the state is a thin paste

   

2. 2 Add corn oil in a non-stick pan

   

3. 3 Pour a spoonful of batter over it and fry for about 3 minutes. The dough will puff up, indicating that it is ready to be turned over

   

4. 4 Flip over and fry for 2-3 minutes, then serve