Egg-filled pancake

Overview

Egg-filled pancakes are a traditional Han snack originating from Xinyang, Henan. Pour the egg liquid into the half-cooked pancake, continue to fry and bake it. The crust is crispy and the egg is delicious. Egg-filled pancakes are mostly served as breakfast. They contain eggs, noodles, vegetables, are nutritious and convenient, and are very popular, so they are popular all over the country.

Tags

• staple food
• home cooking
• old man
• breakfast
• cake
• chives
• doubanjiang
• egg
• lettuce
• oil
• sausage
• soft dough
• salt

Ingredients

Steps

1. 1 Use a small container, put an egg, a little salt and chopped chives, and beat them. Spare.

   

2. 2 The dough needs to be very soft. Make the dough the night before and leave it overnight. It is perfect for making egg-filled pancakes at the morning market the next day.

   

3. 3 Divide 100 grams of soft dough into two small cookie doughs and roll them into oval shapes.

   

4. 4 Brush with oil.

   

5. 5 Roll up from top to bottom.

   

6. 6 Then press flat.

   

7. 7 Roll into pancakes.

   

8. 8 Preheat the electric pan, add the pancake dough, close the lid, and turn over when the pancake puffs up.

   

9. 9 Poke a small opening with chopsticks, pour in the egg liquid, cover the opening, and brush with a layer of oil. When the eggs are somewhat formed, turn them over.

   

10. 10 When you see that the eggs in the cake are completely cooked, take them out.

    

11. 11 Spread some bean paste on the cake.

    

12. 12 Top with lettuce and a sausage.

    

13. 13 Just roll it up.