Scallion pancake
Overview
When I was young, my mother would get up very early every morning and make all kinds of breakfast for me. Pancakes were the most common breakfast made by my mother. There was a big wood-fired pot at home, spread out a pancake, and cook some porridge, which became breakfast for the family. Now that I have my own little family, I will often spread cakes for them in the morning. They come from different hands, but the love expressed is the same. A simple piece of cake is the inheritance of family affection and love!
Tags
Ingredients
Steps
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egg, 2 green onions, and three cups of flour. I used the rice cup in the picture to hold three cups of flour. It can spread out 5 cakes as big as the finished picture. For breakfast, our family can’t finish it. One cake per person, almost two cups of flour is enough
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Pour the chicken essence and salt into the flour and mix well (or dissolve it in the water in the next step), beat an egg (if you don’t want the egg, you can leave it out, adding the egg is more nutritious)
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Stir while pouring water
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Just scoop the batter into a thick flowing batter, add chopped green onion
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Mix well and the batter is ready
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Turn on low heat, leave some oil in the pot, and spread it evenly in the pot, just a little bit will do
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Pour a ladle of batter into the pan and slowly spread it around with a spatula
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After spreading evenly, you can adjust the heat to a slightly higher level and turn over after shaping
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Pour the oil while spreading, and then use the spatula to move the cake around so that every part of the cake can be filled with oil. Where there is oil, the cake will be brighter and crispier
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Spread both sides until golden and ready to serve
