Egg-filled pancake

Overview

Quick breakfast

After the flour is mixed with water, divide it into the size of the buns
Mix the oil and dough evenly at a ratio of 1:1.5. Wrap it into the separate dough just like making buns. Be sure to pinch it tightly and don’t have too much filling
Roll the stuffed dough into a cake shape
Put the cake into the pan, do not heat it too much, and turn it over in time until you see the middle of the cake puffing up
Make a small opening in the bulging part of the cake and pour the egg liquid into
Cover the pot and fry until browned on both sides
Apply the sauce, adjust to your own taste, top with ham sausage and vegetables
A delicious egg-filled pancake is ready, nutritious, healthy and affordable