Scallion egg pancake

Overview

It's hot and I don't want to bother making steamed buns or anything like that. Let's have some porridge and fry some egg pancakes today. There were only 2 eggs in the refrigerator, and one was broken. In the end, I only added one egg, and the taste was worse than usual.

Tags

• pasta
• home cooking
• cake
• corn oil
• egg
• nakasuji
• chopped green onion
• salt
• water

Ingredients

Steps

1. 1 Take a large bowl, weigh the flour, enough for three people, and fry 5 cakes with 150 grams of flour.

   

2. 2 + Eggs + Salt + Water, stir until there is no dry powder at all, preferably 2 eggs. There is only 1 egg left in my house and there is nothing I can do about it. The batter should be stirred until there is no dry powder at all and it flows easily.

   

3. 3 Then add the chopped green onion and stir evenly. Stir the batter first and then add the chopped green onion to prevent the flour from being stuffed into the chopped green onion and causing small pink lumps.

   

4. 4 Brush a non-stick pan with a thin layer of oil. Heat over low heat.

   

5. 5 Pour a large spoonful of batter and turn the pan so that the batter spreads out into a round shape and is thicker than a coin. Stir the batter every time you scoop it out to prevent the flour from settling at the bottom.

   

6. 6 After the batter is solidified, shake the pan slightly so that the cake can slide easily. If you like a tenderer cake, this step is fine. But I like to fry both sides. Use a spatula to insert it into the center of the pancake and flip it over quickly. Of course, if you know how to take the blame, you can do it directly.

   

7. 7 Press lightly with a spatula a few times and fry for about a minute. If you can lift one corner and see that the bottom side is slightly burnt, the cake is ready.

   

8. 8 If there is too little salt and the cake is not flavorful enough, you can squeeze some tomato sauce and it will be delicious.